POTATO FONDANTES WITH OREGANO

Potato Fondantes With Oregano image

Provided by Jacques Pepin

Categories easy, weekday, one pot, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 pounds medium-size new potatoes (about 8), washed
1 1/2 tablespoons unsalted butter
2 tablespoons canola oil
3 tablespoons coarsely chopped fresh oregano
1/2 teaspoon salt

Steps:

Do not peel the potatoes, but remove any eyes and dark spots. Cut the potatoes in half lengthwise and arrange them cut-side down in one layer in a large (preferably 10-inch) nonstick skillet.
Add 1 1/2 cups water, butter, oil, oregano and salt. Bring the mixture to a boil over high heat, and cover. Reduce the heat to medium, and cook for 20 to 25 minutes. (At this point, the water should be gone and the potatoes should be browning nicely in the butter and oil.)
Turn the potatoes over and saute them for 2 to 3 minutes to brown them lightly on the other side. Serve with the chicken.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 2 grams, TransFat 0 grams