Breakfast Potatoes Oregano
Start your morning with a flavorful twist on a classic side dish with this Breakfast Potatoes Oregano recipe! Perfectly golden and crispy russet potatoes are seasoned with a fragrant blend of dried oregano, garlic, smoky paprika, and freshly cracked black pepper. Parboiling the potatoes ensures a tender interior, while a quick sauté in olive oil achieves the ultimate crispy texture. Finished with a vibrant garnish of fresh parsley, these herb-infused breakfast potatoes pair beautifully with eggs, toast, or anything on your brunch table. Ready in just 40 minutes, this easy, crowd-pleasing dish is a must-try for elevating your mornings! Perfect for weekend breakfasts or casual weekday meals, these oregano-spiced breakfast potatoes are packed with flavor and simplicity.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Freshly cracked black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and rinse the potatoes. Dice the potatoes into 1/2-inch cubes for even cooking.
Bring a large pot of salted water to a boil. Add the diced potatoes and parboil them for 5 minutes, ensuring they are slightly tender but not fully cooked.
Drain the potatoes and spread them on a clean kitchen towel. Pat them dry to remove excess moisture for a crispier texture.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the potatoes in a single layer. Avoid overcrowding the skillet.
Sauté the potatoes for 8-10 minutes, flipping occasionally, until they turn golden brown and crispy on the outside.
While the potatoes are cooking, finely mince the garlic and chop the fresh parsley.
Lower the heat to medium and add the minced garlic to the skillet. Stir it into the potatoes and cook for 1-2 minutes until fragrant.
Sprinkle the oregano, paprika, salt, and black pepper evenly over the potatoes. Toss the potatoes gently to coat them evenly in the seasonings.
Remove the skillet from the heat and transfer the potatoes to a serving dish. Garnish with chopped fresh parsley for a burst of flavor and color.
Serve the Breakfast Potatoes Oregano immediately, alongside eggs, toast, or your favorite breakfast accompaniments.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 8.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4072 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
