2 cups red potatoes, cubed
3 cups water
1 teaspoon salt
1/2 cup canola oil
3 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon dried parsley
3 tablespoons butter
Preheat oven to 425 degrees F (220 degrees C).
In a heat-proof bowl combine potatoes and water and salt and salt and oil and garlic and basil and thyme and parsley. Mix well and pour into potatoes.
Cover with foil and bake in preheated oven for 10 minutes or until potatoes start to soften. Invert onto wire rack. Drizzle with hot butter and bake another 10 minutes.