Pour 2 Tbsp. of oil across the bottom of the cast iron skillet, coating the whole surface. Sprinkle in ½ tsp. kosher salt and all the dried oregano over the oil.
Place the potatoes, cut side down, into the oil. Making sure all the potatoes are touching the surface of the skillet.
Drizzle remaining tablespoon of oil over the potatoes and sprinkle with the remaining ¼ teaspoon kosher salt.
Roast for 30-35 minutes.
Turn a couple potatoes over and double check that the bottoms are nice and golden before removing from the oven and letting cool. - see photo below for reference.If they aren't that golden yet, pop them back in the oven for 5 more minutes.
Pull from the oven and let cool for a few minutes before turning over and serving.
Video
Notes
Make sure you purchase the tiny Yukon gold potatoes. They will be a little smaller than a ping pong ball. They are commonly sold in 1 lb. bags at the store.