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 450°F. Put potatoes in single layer in roasting pan and roast until tender, 40-45 minutes. When potatoes are tender, remove pan from oven and place on top of stove or heat-proof ...

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