Fried Potatoes with Oregano and Parmesan

Fried Potatoes with Oregano and Parmesan
Photo by Romulo Yanes


  • 3 tablespoons finely grated Parmigiano-Reggiano
  • 1 ½ pounds Yukon Gold potatoes
  • ½ teaspoon salt
  • ¼ cup extra-virgin olive oil
  • 1 large onion
  • ¾ teaspoon dried oregano
  • ¼ teaspoon black pepper

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, ...

View full recipe at Epicurious


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