Clean and tap dry the potatoes (or clean them in advance) Slice them. Do not peel them.
Peel and dice the red onions and place them in a heating skillet at high-medium heat.
Add oil to the onions, stir and cover to cook for about 3 minutes stirring often.
Meanwhile, using a vegetable grater, grate the garlic, turmeric, and ginger.
Bring the sliced potatoes, spread them well, and sprinkle with salt. Add oregano, ginger, garlic, & turmeric. Cover to cook for about 5 minutes.
Using a large spatula gently flip the cooking potatoes to cook the other side. Cover to cook for about 3 minutes.
Check if the potatoes are cooked by tasting one.
If you like spicy food, sprinkle with chili. (I like using cayenne.)
When potatoes are cooked, cut off heat and add fresh herbs of your choice. In this recipe I used thyme. Cover to let the potatoes cool and to infuse the fragrance of the herbs. Serve. We love these pan-fried potatoes with a green salad.
