Vicky'S Potatoes - cooking recipe

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

Preparation

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.
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.
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.
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.