So, explain your methodology again to me.[/quote]
Sure; either use tiny new (actual new, not those undersized-but-cured-like-any-other-potato ones) potatoes, or cut normal potatoes up into the size that you want them. The smaller, the more flavour and quicker cooking obviously, I usually make them about three-quarters to an inch square. I do not peel them.
Lots and lots of EVOO, one that you particularly like the flavour of, of course. They should be veritably dripping at this point, otherwise the other stuff won't adhere enough. Toss to coat well. Add a ton of finely chopped fresh rosemary (I have a fear of sticks in my food that likely parallells your creamy-white-food adversion), a ton of chopped or pressed garlic (I prefer pressed for this)- till the garlic smells harmonious with the rosemary. You should now have excessively coated potatoes and little glops of stuff all over lol. Now I add a little dry mustard, Spike but coarse sea salt will suffice, white pepper. I think that's about it. Oh, green onions too, most times and powdered buttermilk if it's on hand.
"A little" in this context is of course proportionate to the other ingredients lol... I don't mean to imply a pinch or anything silly like that.
Pour into a baking dish. Shallower equals crustier but also drier, I usually do them in a dish that will end up with a layer of potatoes about 4 inches deep. 400 degrees, stir well about every 10-15 minutes (don't bother till they start to soften though) till they are cooked.
Should be moist, flavourful, a little saucy... delicious with chicken as long as the chicken is not too delicately flavoured, sounds like yours will be perfect.