Calabrese Broad Beans and Roasted Potatoes

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1 pound Yukon gold potatoes, cut in half length wise and sliced 1/3-inch thick

1 1/2 pounds broad beans, stem removed and each cut into 3 pieces (may substitute green beans if broad beans not available)

1/2 cup extra-virgin olive oil, divided

2 cloves garlic, peeled and sliced thin

Salt and freshly ground black pepper

1 teaspoon red chili flakes

1 tablespoon chopped fresh oregano leaves

1 cup canned whole plum tomatoes

1 cup cold water