1. Preheat oven to 400 degrees F. Spray 2 baking sheets with vegetable cooking spray.
2. Slice the potatoes in half or quarters lengthwise, depending on their size. Aim to have all the pieces be equal in size. Add potatoes to a large bowl and toss with oil, salt, and pepper, making sure all potatoes are coated.
3. Place each potato cut-side-down onto the baking sheets in a single layer. Cook 15 minutes. Rotate pans and cook until tender, about another 15 minutes. Edges should be crispy and golden. Transfer to a serving bowl. Add lemon zest and oregano and toss to distribute. Serve warm.
Source: Hannaford fresh Magazine, March - April 2014