Oregano Fried Potatoes made with Russet potatoes and dried oregano are a quick, easy and delicious twist on classic french fries.
My family loves when I make homemade french fries, but I don't make them very often. Mainly because they're fried in oil and we try to stay away from greasy foods.
Usually, I'll roast them like these Sea Salt Steak Fries or buy the frozen kind like I used in these Disco Fries. However, every now and then the cravings strike for homemade so I made these Oregano Fried Potatoes. Everything in moderation right?
I first made this recipe back in 2011, but since my accident I haven't been able to cook much. So I decided that I'd revisit some of my original cooking experiments and remake them.
It's been a fun journey trying old recipes again, but I'm still in the walking boot and walker so I can't make recipes that involve a lot of time on my feet.
These fried potatoes were simple to make, did not contain a lot of ingredients and taste great!
Did you know?
One of the reasons I shared this recipe originally was because some people really don't know that those frozen potatoes are actually made with real potatoes.
When my girls were younger they had a friend over for dinner and she had NO idea that french fries came from an actual potato.
She thought that the frozen Ore-Ida brand was the only way to eat them. So many parents are strapped for time (me included) that they never made products from scratch; like french fries.
I'll never forget the look on the child's face when I served her these fries. She couldn't get over how much better they were than the ones she got at home.
How do you make Oregano Fried Potatoes?
For this recipe you'll need Russet potatoes, Canola oil, Kosher salt and dried oregano. Start by peeling the potatoes; then rinse them off under cold water and pat dry.
Cut the potato into ½-inch thick slices, cut the potatoes again into ½-inch strips; then chop into cubes.
Pat the potatoes dry with paper towel to absorb as much moisture as you can; then heat the oil in a large skillet over medium high heat.
Next, add the potatoes to the pan and cook until golden brown, turning frequently for approximately 15-20 minutes.
Remove the potatoes from the oil, place bowl lined with paper towels to absorb excess grease. Finally add the oregano and salt and toss to coat the potatoes.
Serving Suggestions
We served these Oregano Fried Potatoes with Calabrese Patties, but these would also go well with your favorite burger, Tuscan-Style Grilled Rib Eye Steak, Grilled Chicken Parmesan Sliders or Grilled Chicken Panini with Classic Pesto.
These fries are super crispy, delicious, gluten and dairy free. ~Enjoy!
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Oregano Fried Potatoes
Ingredients
- 6 medium russet potatoes
- ½ cup canola oil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
Instructions
- Peel the potatoes; then rinse them off under cold water and pat dry.
- Cut the potato into ½-inch thick slices, cut the potatoes again into ½-inch strips; then chop into cubes. Pat the potatoes dry with paper towel to absorb as much moisture as you can; then heat the oil in a large skillet over medium high heat.
- Next, add the potatoes to the pan and cook until golden brown, turning frequently for approximately 15-20 minutes.
- Remove the potatoes from the oil, place bowl lined with paper towels to absorb excess grease. Finally add the oregano and salt and toss to coat the potatoes.
Nutrition
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