Crispy Potatoes with Lemon & Lots of Oregano

It’s not very often that I choose a dried herb over a fresh one, but oregano is one of those few. Dried oregano is one of the most versatile herbs and a staple in my kitchen. A dash of oregano in tomato sauce, salad dressing, chimichurri sauce, baked herb tofu, and sprinkled over homemade pizza adds a delightful note. Rub it between your fingers before adding it to any dish to release its aromatic flavor.

Mini Golds I found at Safeway are the perfect size for these pan-fried potatoes.

I love a dressing with a bright citrus flavor.  Fresh lemon juice and lemon rind makes this dressing a perfect match for the potatoes and oregano.

Boiled until just tender, cooled slightly and crushed to maximize contact in the skillet.  This creates lots of crispy edges and crevices for that delicious dressing.

Crispy Potatoes with Lemon & Lots of Oregano

 

Save Print

Crispy pan-fried potatoes with a zesty lemon dressing makes the perfect side dish for any meal.

Author: Kiyo Miller adapted from Fine Cooking magazine

Ingredients

• 1½ pounds baby yellow potatoes (about 2-inch), washed well
• kosher salt
• 2 tablespoons sherry vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• ⅓ cup extra virgin olive oil
• freshly ground black pepper
• 1 tablespoon dried oregano

Preparation

1. In a 6-quart pot, combine potatoes and enough cold water to cover by 2 inches. Add 2 teaspoons kosher salt, bring to a boil, reduce to a simmer, and cook until tender enough to be easily pierced with a metal skewer, about 12 - 20 minutes. Cooking time will depend upon the size of your potatoes.
2. Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, and honey. Slowly whisk in the ⅓ cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.
3. Drain the potatoes well and let them cool on a large plate for a few minutes. Place a piece of plastic wrap around the bottom of a small bowl and flatten potatoes to about ½-inch thick.
4. Heat 2 tablespoons of oil in a 12-inch heavy-duty skillet over medium heat. Cook the potatoes in batches, flipping once about halfway through, until golden and crispy on both sides, about 10 minutes total. Transfer to a platter and repeat, adding additional oil as needed.
5. Season potatoes with a little kosher salt and pepper. Coat the potatoes well with dressing (pass the rest at the table). Crush the oregano between your fingers and sprinkle it over the potatoes. Serve warm or hot.

3.3.3077