This is easy and a crowd pleaser! Preheat the oven to 425 degrees. Wash about 2 1/2 lbs of potatoes, don’t peel, cut them into large cubes. If the potatoes aren’t too big, I usually quarter them. In a sheet pan or roasting pan, combine potatoes, 1/4 + cup olive oil (enough so they are generously coated), 1 teaspoon of dried oregano & 1 teaspoon of Hamptons Garlic salt. Arrange them so they are spread out and can crisp. They should cook for about 45 minutes until golden brown and crispy. I usually flip them about every 15 minutes to ensure they brown evenly. Use a metal spatula, as they will stick and the crispy bits are what make them so delicious. Sprinkle with Hamptons Fleur de sel and serve right away!