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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crispy New Potatoes with Oregano and Garlic Recipe

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This recipe for Crispy New Potatoes with Oregano and Garlic is from Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lb. new potatoes, halved, or quartered if large
1 Tbsp, plus 1 tsp kosher salt, divided
½ cup olive oil, divided
8 cloves garlic, smashed
1 Tbsp sherry vinegar
1½ tsp Dijon mustard
½ tsp sugar
¼ tsp black pepper
1 Tbsp fresh oregano leaves
Directions:
Directions:
Place potatoes in large pot and cover with 1 inch of cold water; season with 1 Tbsp of the salt. Bring to a boil and cook until tender, 10 to 12 minutes. Drain and spread on a rimmed baking sheet; let cool 10 minutes.

Meanwhile heat ¼ cup of the oil in a large, high-sided skillet over medium heat. Add garlic and cook, stirring often, until it begins to sizzle and brown on all sides, about 5 minutes. Remove garlic with a slotted spoon and reserve. Pour off and reserve about half of the garlic oil.

Return skillet to medium heat; add half of the potatoes and cook until golden and crispy, about 5 minutes per side. Transfer to a platter; repeat with reserved garlic oil and potatoes. Season potatoes with ½ tsp of the salt.

Whisk together vinegar, mustard, sugar, pepper and remaining ½ tsp salt in a small bowl. Whisk remaining ¼ cup oil. Drizzle potatoes with vinaigrette and sprinkle with oregano and reserved garlic.
Number Of Servings:
Number Of Servings:
4

 

 

 

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