Description
Crispy Leaf Potatoes with Oregano Salt are a delicious and easy-to-make side dish that will delight your tastebuds with their golden brown, crispy exterior and flavorful seasoning.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the halved baby potatoes, olive oil, oregano, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Toss until the potatoes are evenly coated.
- Arrange the potatoes cut-side down on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside. Flip them halfway through for even cooking.
- Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For extra crispiness, soak the halved potatoes in cold water for 30 minutes before drying and seasoning.
- Try adding different herbs like rosemary or thyme for a unique flavor twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg