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Maya

Crispy Leaf Potatoes with Oregano Salt: Delight Your Tastebuds!

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. 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.
  3. Arrange the potatoes cut-side down on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
  4. 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.
  5. Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gSodium: 500mgFiber: 3gSugar: 1g

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.

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