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Oregano

  • Rosemary & Oregano Oven-Roasted Potatoes

    Rosemary & Oregano Oven-Roasted Potatoes

    These rosemary and oregano potatoes are a simple side that works with almost anything on the dinner table. A preheated baking sheet gives them crisp, deeply golden edges while the centers stay creamy, and garlic and olive oil round out the savory Mediterranean flavor. They are especially good alongside roasted or grilled meats and vegetables.

    Ingredients

    • 3 lb (1.36 kg) Yukon Gold potatoes, cut into 1½-inch pieces
    • ¼ cup (55 g) extra-virgin olive oil
    • 1 tbsp finely chopped fresh rosemary
    • 2 tsp dried oregano
    • 1½ tsp table salt
    • ½ tsp freshly ground black pepper
    • 1 tbsp (15 g) minced garlic

    Directions

    Season the Potatoes

    Heat the oven to 425°F. Place a large rimmed baking sheet in the oven while it heats.

    Combine the potatoes with the olive oil, rosemary, oregano, salt, and black pepper. Toss until evenly coated.

    Roast

    Carefully spread the potatoes on the hot baking sheet in a single layer, placing as many cut sides against the pan as possible. Roast for 25 minutes without disturbing them.

    Turn the potatoes, add the minced garlic, and toss briefly to distribute it. Continue roasting for 15–20 minutes, until the potatoes are deeply golden, crisp on the edges, and tender in the center.

    Taste and adjust the salt before serving hot.

    Notes

    Preparation

    • Adding the garlic after the first 25 minutes keeps it from burning during the long roast.
    • Do not crowd the pan. Divide the potatoes between two preheated baking sheets if needed.
    • Serves approximately 8.

    Serving Suggestions

    • Serve with roasted or grilled chicken, beef, lamb, fish, or vegetables.
    • These potatoes pair especially well with our Greek Meatballs (Keftedes) with Tzatziki when another part of the meal already provides plenty of lemon.

    Variations

    • Substitute 1 tsp dried rosemary, crushed between your fingers, for the fresh rosemary.

    Make-Ahead & Storage

    • The potatoes are best served immediately while the edges are crisp.
    • Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 425°F for 10–15 minutes, until hot and crisp.
  • Ensalada Serrana — Peruvian Mountain Salad

    Ensalada Serrana — Peruvian Mountain Salad

    This bright, colorful, heavily-dressed salad from the Andean highlands of Peru brings together tender vegetables, a creamy oregano-lime dressing, and the sweet earthiness of beets—a refreshing side inspired by the rustic cooking of Central Peru. It’s simple, vibrant, and pairs beautifully with grilled meats or roasted chicken.

    Ingredients

      Dressing

    • ¾ cup mayonnaise
    • ¼ cup whole milk
    • juice of 1 lime
    • 1 tbsp prepared yellow mustard
    • 1 tsp garlic, minced
    • 1 tbsp dry Mexican or Peruvian oregano, crushed
    • ½ tsp black pepper, coarsely ground
    • ¼ tsp kosher salt (to taste)
    • ½–1 tsp ají amarillo paste (optional)
    • ¼ cup water

      • Salad

    • 4 oz fresh green beans, strings removed and halved
    • 2 small carrots, thinly sliced on a bias or julienned
    • 1 large beet, roasted until tender and sliced
    • 1 large tomato, cored, seeded, and sliced into strips
    • ½ cup frozen peas, defrosted
    • 2 oz lettuce, washed and spun dry
    • ½ cup dressing (from above)

    Directions

    Make the Dressing

    In a blender, combine all ingredients except the water; blend until smooth and creamy. Thin with water to reach your desired consistency. Adjust salt to taste. Dressing will thicken in the refrigerator; thin with additional water as needed.

    Prepare the Salad

    Blanch green beans for 4–5 minutes, or until crisp-tender; transfer immediately to a bowl of ice water. Blanch carrots until crisp-tender and add them to the same ice water bowl. Dry beans and carrots thoroughly. Combine beans, carrots, and remaining salad ingredients in a large bowl; toss gently with dressing.

    Notes

    Preparation

    For the optional ají amarillo paste, you can create a reasonable substitute by blending 1 roasted, peeled, and seeded yellow or orange bell pepper with ½ of a seeded habanero. This provides similar fruitiness and gentle heat.

    Beets can be roasted ahead of time and chilled until ready to assemble the salad.

    Serving Suggestions

    This salad pairs beautifully with roasted chicken, grilled steaks, anticuchos, or Peruvian-style rice dishes.

    Variations

    Try adding thinly sliced red onion, diced avocado, or boiled potatoes for a heartier version.

    Make-Ahead & Storage

    Store dressing separately from the vegetables to keep the salad crisp.

    • Dressing keeps 4–5 days refrigerated.
    • Prepared vegetables keep 2–3 days in an airtight container.
    • Toss just before serving for best texture.