From: Chef Tom Douglas, Lola, Seattle. Yield: 6-8 servings.
3 lb. small red potatoes, washed, dried, unpeeled (about 12 potatoes)
½ cup + 1 Tbsp. extra virgin olive oil
to taste, kosher salt and freshly ground black pepper
1 Tbsp. dried Greek oregano
1 Tbsp. minced garlic
Heat oven to 45