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

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


  • 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

  • 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


  1. 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’.
  2. 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.
  3. 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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