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