Regional Recipe
Patate al Forno con Origano
Roasted potatoes with oregano and olive oil
These are oven-roasted potato wedges seasoned with dried oregano and olive oil and cooked until the edges go crisp.
Tested and written by Erika A. Cochran
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Prep
10 minutes
Cook
45 minutes
Serves
4–6
Difficulty
Easy
Region
Southern Italy
What you’ll need
Ingredients
Written for 4–6.
Showing quantities at 1× the original recipe.
- 2¼ lb waxy or all-purpose potatoes (about 5 medium), such as Yukon Gold or red potatoes, cut into wedges
- 5 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 2 garlic cloves, lightly crushed (optional)
- Sea salt and black pepper
At the stove
Instructions
Heat the oven to 390°F.
Toss the wedges with the oil, oregano, salt and pepper until every piece is coated.
Spread them in a single layer in a roasting pan — crowding steams them.
Roast for 25 minutes, then turn the pieces and add the garlic if using.
Roast another 15–20 minutes until deep gold and crisp at the edges.
Taste for salt and serve hot, with a little more oregano if you like.
Recipe notes
A single layer matters more than the oven temperature.
Add the garlic partway through so it perfumes the pan without burning.
Context
Oregano, olive oil and potatoes are a standing southern Italian combination; the same treatment is used for potatoes cooked under meat or alongside baked fish.
Sources: Editorial adaptation of documented southern Italian household cooking, Casa Magnelli Kitchen
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