Fried Potatoes with Oregano and Parmesan

Name: Fried Potatoes with Oregano and Parmesan
Yield: 4 servings
Ingredients: 1 1/4 cup extra-virgin olive oil; 1 1 1/2 lb Yukon Gold potatoes (about 5), peeled and halved lengthwise, then cut crosswise into 1/4-inch-thick slices; 1 1 large onion, halved lengthwise, then sliced lengthwise (1/4 inch thick); 1 3/4 teaspoon dried oregano, crumbled; 1 1/2 teaspoon salt; 1 1/4 teaspoon black pepper; 1 3 tablespoons finely grated Parmigiano-Reggiano

From the kitchen of Carly

Crispy-edged Yukon Golds meet caramelized onions in this straightforward skillet side. Oregano and Parmigiano-Reggiano do the heavy lifting, turning humble potatoes into something you'll find yourself making constantly. Simple, salty, totally craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup extra-virgin olive oil
11 1/2 lb Yukon Gold potatoes (about 5), peeled and halved lengthwise, then cut crosswise into 1/4-inch-thick slices
11 large onion, halved lengthwise, then sliced lengthwise (1/4 inch thick)
13/4 teaspoon dried oregano, crumbled
11/2 teaspoon salt
11/4 teaspoon black pepper
13 tablespoons finely grated Parmigiano-Reggiano

Instructions

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add potatoes, onion, oregano, salt, and pepper and reduce heat to moderate. Cook, covered, stirring and turning potatoes over occasionally, until almost tender, about 10 minutes. Remove lid and cook, stirring and turning potatoes over 3 or 4 times, until browned and crusty, 8 to 10 minutes more. Add salt and pepper to taste, then transfer to a shallow bowl and sprinkle with cheese.