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Pan-fried potatoes with dried oregano, garlic and chilli recipe

329 ratings

The perfect side dish to make for any main meal – creamy miniature potatoes are cooked with fragrant oregano, garlic and chilli and fried until crisp. See method

Serves 4 served as a side
10 mins to prepare and 25 mins to cook
361 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

750g miniature potatoes
45ml (3tbsp) olive oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1tsp dried oregano
15ml (1tbsp) red wine vinegar

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1520kj
361kcal 18%
Fat
9g 13%
Saturates
1g 6%
Sugars
2g 3%
Salt
0.1g 1%

of the reference intake
Carbohydrate 65.6g Protein 7.7g Fibre 6.4g

Method

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.

See more Side dish recipes