Crispy Pan-Fried Potatoes
These crispy pan-fried potatoes are a vibrant and herbaceous side dish. Miniature potato coins are parboiled then sizzled in olive oil with aromatic garlic, spicy red chilli, and fragrant dried oregano until perfectly golden. Finished with a splash of red wine vinegar for brightness, these potatoes pair wonderfully with any vegan roast or Mediterranean-inspired meal.
Instructions
- 1
Place mini potatoes (750 g) in a pot of cold water with a pinch of salt. Bring to a boil and simmer for 15 minutes until almost tender. Drain and slice into 0.5 cm thick coins once cool enough to handle.
- 2
Heat olive oil (3 tbsp) in a large frying pan. Add the potato coins and fry over medium-high heat, turning occasionally until they begin to brown.
- 3
Stir in red wine vinegar (1 tbsp), garlic cloves (2 clove), red chilli (1), and dried oregano (1 tsp). Fry for another 5 minutes until the potatoes are golden and crisp. Season with salt and pepper to taste.
Nutrition Facts
Per portion