Teresa's Recipes
Oregano Roast Potatoes
Exuding an irresistible aroma, these Oregano Roast Potatoes are a culinary delight. Crispy on the outside and velvety soft on the inside, they carry a robust punch of oregano that tantalizes the palate. This dish traces its roots to the Mediterranean, where oregano is a cornerstone of the region's cuisine. Indulge in every bite as this comfort food takes you on a flavorful journey.
Ingredients
- 1/2 teaspoon Freshly ground black pepper
- 1 teaspoon Fine sea salt
- 1 teaspoon Garlic powder
- 2 teaspoons Dried oregano
- 3 tablespoons Extra virgin olive oil
- 2 pounds, scrubbed clean and cut into 1-inch pieces Potatoes
Dietary Notes
- Servings: 6
- Dish Type: Side
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Calories: 200
- Fat: 7g
- Carbs: 30g
- Protein: 4g
- Sodium: 400mg
- Sugar: 2g
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the center.
- In a large mixing bowl, combine the extra virgin olive oil, dried oregano, garlic powder, sea salt, and freshly ground black pepper. Stir until well combined.
- Add the cut potatoes to the bowl. Toss until all pieces are thoroughly coated with the oil and seasoning mixture.
- Spread the potatoes evenly on a large baking sheet, ensuring that they are in a single layer with some space between each piece. This will help them roast evenly and achieve a crispy exterior.
- Place the baking sheet in the preheated oven and roast for 35-40 minutes. Halfway through the cooking time, use a spatula to flip the potatoes to ensure they brown evenly.
- Once the potatoes are golden brown, crispy, and easily pierced with a fork, remove the baking sheet from the oven. Allow the potatoes to cool for a few minutes before serving to ensure they retain their structure and don't fall apart.
Tips
- For extra flavor, add a sprinkle of parmesan cheese or a squeeze of lemon juice before serving.
- Try substituting part of the oregano with rosemary or thyme for a different flavor profile.