Slice small red potatoes into 4 pieces, or 6 if it’s a larger one. Ideally your pieces will be like mini steak fries, about 1/2” by 2” or so.
Toss the potato slices in the schmaltz or cooking fat so that each slice is evenly coated. Divide the potato slices between the two pans and spread them out in a single layer. Sprinkle them evenly with the spice blends and salt, if using.
Bake for 25 minutes, then remove the pan from the oven and flip the potato slices. Bake for an additional 15 minutes, until the potatoes are golden brown and crispy. Serve warm.
Garnish with lemon zest and top with feta if you like (highly recommend).
Serve with my Ultimate Onion Dip (recipe linked below) or a 50/50 SUPER ONION & SUPER GARLIC dip.