Place <quantity>2½<unit>cups</unit></quantity> of olive oil in a heat proof recipient, Add salt and black pepper to taste

Add <quantity>4<unit>cups</unit></quantity> of small potatoes

Add fresh rosemary and fresh thyme to taste. Mix to season the potatoes evenly

Cover the recipient with aluminum foil and place in the oven at <temperature>180<unit>°C</unit></temperature>. Cook for 1h, until the potatoes can be pierced easily with a knife

Remove from the oven and place in the fridge to cool

Remove the aluminum foil and transfer the potatoes to a bowl

Season with dried oregano and red pepper flakes to taste

Serve and garnish with rosemary and chopped scallion to taste. The calabrian potatoes are ready

Enjoy!