2 1/2 pounds Yukon gold potatoes, cut into 1/2- to 3/4-inch bites (I used Klondike Goldust for these)
2 teaspoons dried oregano (or dried pizza seasoning)
1 to 2 tablespoons extra-virgin olive oil
One 8-ounce block mozzarella cheese, grated
About 15 pepperoni slices
Pizza sauce, for serving
1 tablespoon chopped fresh parsley or chives, for garnish
When I broiled the dish, I put it right back on the baking rack, not the very tiptop rack normally used for broiling. So if you put it on the top rack, it may take right under 2 minutes.