Breakfast Potatoes Oregano Recipes

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
• Bake for 20 to 25 minutes, shaking the pan twice.
• Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
• Sprinkle with a little more salt and pepper before serving.

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.

Steps:

• First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef's knife - the spoon will stop you from cutting all the way through the potato.
• Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a good toss so they're coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.

Steps:

• Heat oil in large skillet on medium high.
• Cut potatoes in uniform, bite sized pieces. The bigger the pieces, the longer it takes, but it's well worth it!
• Coat all potatoes in oil then sprinkle on half of all the seasonings (minues the dried onion.)
• Do not touch potatoes until they are browned on one side.
• Flip potatoes over, and sprinkle the second half of the seasonings on (minues the dried onion.) Do not touch until potatoes are browned on second side.
• Add dried onions and continue flipping and cooking (you may want to lower the heat) until potatoes are evenly browned and serve hot!

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Steps:

• Preheat oven to 350.
• place cut up potatoes in a single layer in a large baking dish. Srinkle with oregano, salt and pepper; toss around alittle to coat evenly.
• Drizzle the olive oil over potatoes.
• Bake at 350, uncovered for about an hour or until potatoes are to desired tenderness.