In a large, heavy, and deep non-reactive skillet, heat the olive oil over high heat and sauté the potatoes until they turn a golden brown on all sides, about 10 minutes.  They don’t need to cook through because they will continue cooking in the sauce.

Preheat the oven to 375º F.

Remove the potatoes from the skillet and add the onions.  Sauté until soft, about 10 minutes, then add the garlic and chili pepper.  After a few seconds, pour in the wine and add the oregano, tomatoes, and olives.  Cook for 1 minute, then remove from the heat.

Place the potatoes in a clay or glass ovenproof pan that can hold them in 1 layer.  Pour the sauce over them, and bake uncovered for 30 to 45 minutes adding a little water if needed or until the potatoes are tender.  Taste after 15 minutes and add more salt if needed the olives are quite salty or more chili pepper.  Sprinkle with the parsley and serve hot or at room temperature.