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