Talk about somethin’ special to go with your Christmas Prime Rib, you really need to fix up and serve this silky, creamy, potato creation. Believe you me, there won’t any of it but debris left in the pan when the roast is gone! Oh. . .and take my word for it, you oughta double the recipe.
3 lbs. small Yukon Gold potatoes, cut in 1 1/2-inch chunks, unpeeled
1 large Vidalia or Texas Sweet onion, cut in large dice
6 cloves freshly peeled garlic, smashed and minced
2 tsp. Kosher or sea salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried dill
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 cup finely minced Italian parsley
1/4 cup olive oil
1/2 stick unsalted butter, melted
First, line a large shallow baking pan with heavy-duty aluminum foil and liberally coat it with non-stick spray Pam.
Once that’s done, heat the oven to 400°.
Now while the oven is coming up to temp, combine all of the above ingredients in a large stainless steel bowl and toss everything together over and over again to cover the ‘taters evenly and thoroughly distribute the seasoning.
Finally, arrange the potatoes in a single layer in a roasting pan and bake them—uncovered—for 40 to 50 minutes, until the little spud pieces are tender and beautifully browned.
I suggest you serve them piping hot right from the oven with the succulently seasoned prime rib, liberally drizzled with a dressing of the beef au jus. By the way, this recipe yields enough potatoes to serve approximately 6 hungry people.
- As a variation in the seasoning process, instead of sprinkling on the sea salt and black pepper, you can substitute my Frank Davis Sprinkling Spice in their place for a bit richer flavor concentration.
- And it goes without saying that if you want these spuds to have a typically Southern hint of “spice,” feel free to sprinkle them additionally with ground cayenne or crushed red pepper flakes at the outset.