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Preheat oven to 180c.
Place cut potatoes into quarters and place into a large tray with the olive oil, oregano, water and seasoning. Cover tightly with foil and bake for 30 minutes.
In a small pot or pan and over medium heat, sauté onion and garlic in olive oil.
Pour in the tomatoes, water, add the spices and bay leaf allowing it to come to a simmer and cook for 20 mins or until the sauce has only slightly thickened.
To prepare the Soutzoukakia combine all the ingredients listed in a large bowl and form long oval shapes (if the mixture is not holding well or is too wet, add more breadcrumbs a tablespoon at a time). Set aside until ready to add to the tray with potatoes.
In your tray, arrange the raw Soutzoukakia among the par-cooked potatoes then spoon over the sauce.
Top with a final drizzle of oil and bake for 20-25 minutes uncovered or until the Soutzoukakia have cooked.