Marjoram-Roasted Potatoes

Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.

On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.

Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.