• 8 tbsp olive oil
• 2 lb new potatoes
• 3-4 rosemary sprigs, about 5" each
• 8 medium garlic cloves, thinly sliced
• 2 tbsp oregano
• 1 tbsp basil
• 1 tbsp kosher salt
• 1 tbsp onion powder
• 1½ tbsp freshly ground black pepper
• 22 coals (10 bottom, 12 top)

Rinse potatoes clean, dry well, cut each into 6-8 pieces.  Bring oil to a simmer in 12" Dutch Oven.  Once oil is hot and simmering (after 3-5 minutes), add potatoes, rosemary, garlic, oregano, and basil.  Carefully stir to coat potatoes in oil and season generously with salt, onion powder, and black pepper.  Cover Dutch Oven and roast.  Stir occasionally so that it doesn't burn or stick and roast until potatoes develop a nice crust and appear dark, golden brown (about 35 minutes).