Oregano is Greek for "joy of the mountain." Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets. 

Ingredients    
4   large (8 medium) russet baking potatoes, peeled and quartered    
1/2  cup olive oil    
1/2  cup freshly squeezed lemon juice (3 lemons)    
1  tablespoon dried oregano, preferably Greek oregano, plus more for garnish    
1  tablespoon salt    
1/4  teaspoon freshly ground black pepper 

Directions   
  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, lemon juice, 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. 
Serves 8

Source:  www.marthastewart.com
Photo by: Victoria Pearson