Yield: serves 4 as a contorno
Prep Time: 10 minutes
Cook Time: 26 minutes
Ease of preparation: easy

6 tablespoons extra-virgin olive oil
2 pounds baby new potatoes, cut in 1/2
1 Spanish onion, sliced paper thin
3 cloves garlic, thinly sliced
Sea salt and pepper
1/4 cup water
1 bunch fresh oregano, leaves chopped

In a 12 to 14-inch sauté pan, heat the oil until almost smoking. Add the potatoes and cook for 10 minutes, until light golden brown. Add the onion, garlic, salt and pepper and cook for 15 minutes. Spritz the pan with water and allow it to evaporate. Add the oregano, toss for 1 minute and serve immediately.