Vicky's Potatoes

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: 45 mins
• Serves: 12-16

Ingredients

• 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.