Simple roasted potatoes

from allrecipes.com

Ingredients:

2 pounds potatoes, cut into quarters

2 T olive oil

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried rosemary, crushed

Directions:

1. Preheat oven to 450 degrees F.

2. Place potatoes in gallon ziplock bag and toss with oil. Then add salt, pepper, and rosemary and toss again until evenly coated. Spread out potatoes in a 9x13 inch pan in a single layer.

3. Bake in preheated oven for 20 minutes, stirring occasionally. 

Onion Roasted Potatoes

From my mom, via my sister

Funeral Potatoes

Ingredients:
24-32 oz. bag frozen hashbrowns
2 cups shredded cheese
1 can cream of chicken (or mushroom) soup
1 tsp salt
2 cups sour cream
1/2 cube melted butter
1 T minced onions
2 cups crushed corn flakes
2 T melted butter

Directions:
1. Puncture potato bag. Place on a paper towel and microwave for 15 minutes.

2. Mix everything but corn flakes and last 2 T butter. Add hash browns when they're done. Mix all together and pour into 9 x 13 pan.

3. Crush corn flakes in food processor and mix with 2 T melted butter. Sprinkle evenly on top of potato mixture.

4. Cook at 350 degrees F for 50 minutes.

Ranch roasted potatoes

1 oz. (2 T.)  Hidden Valley ranch salad dressing & seasoning mix
2 lbs. Small red potatoes, quartered
1/4 cup vegetable oil (or olive oil)

Preheat oven to 450F.

Place potatoes in gallon sized ziplock bag and add oil; seal bad & toss to coat.
Add salad dressing mix and toss again until coated.
Bake in u breaded baking pan at 450F for 30 to 35 minutes or until potatoes are brown and crisp. If using glass pan, reduce heat to 425F.

Makes 4-6 servings.