Oven-Roasted Herbed Potatoes

(Photo courtesy of Howstuffworks.com -- we're nowhere near that fancy around here.)

• 3 lbs. Yukon Gold or redskin potatoes
• 1 T olive oil
• 2 tsp. dried rosemary leaves
• 2 tsp. McCormick's Sweet Onion & Herb seasoning, McCormick's Perfect Pinch Vegetable seasoning, or Lawry's seasoned salt, or any other blend you like (Mrs. Dash if you're watching your salt). 

Slice the potatoes into 1/2" thick slices, put in a microwave-safe casserole, and steam for 15 minutes on High. Remove from microwave, drizzle with olive oil, sprinkle with seasoning, put cover on casserole, hold onto it tightly (careful, now!) and shake to cover potatoes with seasoning and oil. Microwave another 5 minutes. 

When you have whatever else you're baking with it ready, put it into the oven and bake at 350 F for about an hour, alongside salmon loaf, etc., whatever your entree is. For a slight crunch, uncover the last 20 minutes of cooking. For tender potatoes, leave covered. The oil and seasonings will brown with the long baking and add a rich flavor to the potatoes. Use leftovers as hash browns for breakfast.