1 lb fingerling potatoes, scrubbed and sliced into 1/8-inch-thick rounds
1 tbsp extra-virgin olive oil, divided
2 tsp dried oregano
1/4 tsp coarsely ground black pepper
1/4 tsp sea salt
1 tbsp grated lemon zest
Preheat oven to 450°F. Line a large baking sheet with foil. Place potatoes on baking sheet, drizzle evenly with 2 tsp oil and sprinkle with oregano and pepper. Toss to coat, then arrange potatoes in a single layer. Bake in center of oven for 20 to 22 minutes or until golden, stirring occasionally.
Remove from oven. Sprinkle with remaining 1 tsp oil, salt and lemon zest and toss gently yet thoroughly. Serve immediately or at room temperature.