Roasted Potatoes

Peel the russet baking potatoes and cut them into quarters, ensuring pieces are roughly equal in size for even cooking.

Rinse the quartered potatoes under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel.

Preheat the oven to 400°F (200°C).

Place the dried oregano, salt, and freshly ground black pepper in a small bowl and mix together to combine.

Transfer the dried potatoes to a large bowl and drizzle with olive oil, tossing gently to coat evenly.

Sprinkle the oregano-salt mixture over the oiled potatoes and toss again until all pieces are well seasoned.

Spread the potatoes in a single layer on a baking sheet, spacing them out to allow for even browning.

Roast in the preheated oven for 45 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.

Remove from the oven and transfer to a serving dish while still warm, adjusting seasoning if needed before serving.