Cut red potatoes into bite-sized chunks and boil with Zatarain’s liquid seasoning (use a lot) until just tender. Rinse, drain very well and toss with vegetable oil, salt, a goodly amount of black pepper and enough granulated garlic to make a statement. Strow the potatoes on a shallow baker, and throw in a hot oven (400+), stirring occasionally until the cut edges are lightly browned. Serve with grilled meats and fried seafood. These reheat well, but do not freeze.