Roasted Potatoes

Ingredients

• 4 lbs russet baking potatoes (8 medium), peeled and quartered
• ½ cup olive oil
• 1 tablespoon dried oregano, preferably Greek oregano
• 1 tablespoon salt
• ¼ teaspoon freshly ground black pepper

Directions

1. Heat oven to 500°F.
2. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer.
3. Add 1 cup water, olive oil dried oregano, salt, and pepper.
4. Toss potatoes until well coated.
5. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes.
6. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned.
7. If desired, garnish with oregano; serve.