Place potatoes in a 4- to 5-quart pot. Cover with salted water and bring to boiling. Reduce heat and simmer, covered, 20 minutes or until tender when pierced with a fork. Drain and coarsely smash.
In a skillet melt the butter. Add a few oregano sprigs and heat over low heat 5 minutes until butter is golden brown and oregano is crisp. Remove oregano sprigs. Stir butter into potatoes. Sprinkle with crumbled cooked bacon and crisp oregano leaves.