Roasted potatoes
                  
Serve as a side dish to any meet or fish
                  
Serves 8

• 4 russet baking potatoes (8 medium), peeled and quartered
• 1/2cup olive oil
• 1tablespoon dried oregano, preferably Greek oregano
• 1tablespoon salt
• 1/4teaspoon freshly ground black pepper

1.  Heat oven to 500°. 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.

2.  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.