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Vicky's Potatoes

By HeatherFeather

Added December 08, 2009 | Recipe #402967

Categories: Side dish Potato Vegetable

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Total Time:

Prep Time:

Cook Time:

45 mins

10 mins

35 mins

HeatherFeather's Note:

Vicky was a friend I met while living in Monterey CA. We both ended up moving to the same location in Germany, which is where I first tasted her delicious potato variations. Each version serves about 6-8, but the nutritional facts come out as if you are making both versions, therefore I am listing the number of servings as if you have made both versions at the same time.

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Ingredients:

Servings:

Units: US | Metric

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

Directions:

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.