5 tablespoons extra-virgin olive oil, divided
1 pound Red Dog Farm fingerling potatoes, halved lengthwise
2 cloves chopped garlic
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with 2 tablespoons olive oil. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.