Cover the potatoes with cold water, add a large pinch of salt and bring to the boil. Turn the heat down and simmer for 15 minutes, until the potatoes are almost cooked. Drain and leave until cool enough to handle. Slice the potatoes into 0.5cm thick ‘coins’.
Heat the oil in a large frying pan, add the potatoes and fry over a medium-high heat, turning them occasionally until they begin to brown. Add the sherry vinegar, garlic, chilli and oregano and continue to cook the potatoes for 5 minutes more, until they are golden and crisp.
Season with salt and pepper and serve hot as a side dish with simple roast chicken, fried halloumi slices or griddled steak.
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