Garlic Roasted Potatoes with Parsley and Oregano

2 1/4 pounds Red bliss potatoes, trimmed and washed (these are the small ones)
1/3 cup EVOO
3 Bay leaves
1 1/2 T oregano, dried
1 t salt
pepper to taste
6 garlic cloves minced
3 T flat leaf parsley, chopped
1 1/2 T oregano

1. Toss the potatoes with the olive oil, bay leaves, dried oregano, salt and pepper in a large mixing bowl.
2. Transfer the oiled seasoned potatoes to a hot cast iron skillet.
3. Place the skillet in a 425 degree oven and roast for 20 minutes, stirring occasionally to ensure even browning.
4. Reduce heat to 375 and continue to cook for an additional 15-20 minutes, stirring occasionally.
5. Add garlic towards the end of the cooking process (5-10 minutes remaining in the cooking time) to prevent it from burning and creating a bitter flavor.
6. Place in a warm serving bowl and sprinkle with chopped parsley and oregano.