2 lbs. small red Irish 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
1 tsp. Kosher or sea salt
1/4 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 spray it with Pam. When that’s done, heat the oven to 400°.
Now while the oven is coming up to temp, combine all of the ingredients in a large bowl and toss everything over and over again to coat evenly and thoroughly distribute the coating.
Finally, arrange the potatoes in the baking pan and bake them—uncovered—for 30 to 40 minutes, until the little spud pieces are tender and beautifully browned.
I suggest you serve them piping hot right from the oven with the No-Batter Fried Chicken. It yields enough potatoes to serve approximately 6 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 with ground cayenne or crushed red pepper flakes at the outset.