Vicky's Potatoes

Submitted by HeatherFeather

"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."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 12

ingredients

• Rosemary Version

• 6 potatoes, scrubbed, diced (enough to fill pan)
• salt, to taste
• pepper, to taste
• 14.79 ml fresh rosemary (to taste)
• 29.58 ml olive oil, to taste

• Cheese Version

• 946.36-1419.54 ml frozen hash browns (diced)
• 473.18 ml 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.