Vicky'S Potatoes

• Rosemary Version
• 6 potatoes, scrubbed, diced (enough to fill pan)
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh rosemary (to taste)
• 2 tablespoons olive oil, to taste
• Cheese Version
• 4 -6 cups frozen hash browns (diced)
• 2 cups cheese, shredded (she just said lots)
• sour cream, to taste
• garlic, to taste
• parsley, to taste
• salt, to taste
• pepper, to taste

1. Vicky's Potatoes three different ways: All will be cooked in a preheated oven at 450F for 35 minutes; Also, use a 9x13" sized casserole dish.
2. Rosemary Version: Cut up potatoes into bite sized pieces and coat well with olive oil, season with salt & pepper, and sprinkle with rosemary. Bake at a high temp until tender.
3. Cheese Version: Use frozen hash browns, lots of cheese, butter, and just a little sour cream, garlic, salt & pepper, parsley and bake until tender & creamy.
4. Seasoning Packet version: Sometimes Vicky also made a version, using the same cooking temp/time, but just tossed the diced plain potatoes with about 1/2 cup of herb potato seasoning, which comes in a packet.

rosemary, potatoes, salt, pepper, fresh rosemary, olive oil, version, frozen hash browns, cheese, sour cream, garlic, parsley, salt, pepper

Taken from www.food.com/recipe/vickys-potatoes-402967 (may not work)