Fried Potatoes with Oregano and Parmesan
Crispy fried Yukon Gold potatoes and onions seasoned with oregano and topped with grated Parmigiano-Reggiano cheese. A delicious side dish that combines the earthiness of potatoes with the sharp, salty finish of parmesan.
4 servings
20 min
Be the first to rate this recipe
Ingredients
- •¼ cup extra-virgin olive oil
- •1½ lb Yukon Gold potatoes
- •1 large onion
- •¾ teaspoon dried oregano
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •3 tablespoons Parmigiano-Reggiano
Cooking Instructions
- 1.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add potatoes, onion, oregano, salt, and pepper and reduce heat to moderate. Cook, covered, stirring and turning potatoes over occasionally, until almost tender, about 10 minutes. Remove lid and cook, stirring and turning potatoes over 3 or 4 times, until browned and crusty, 8 to 10 minutes more. Add salt and pepper to taste, then transfer to a shallow bowl and sprinkle with cheese.
20 min
