GUEST CONTRIBUTOR: Jayne's Rosemary and Thyme Roasted Potatoes

I am so proud of my friend Jayne. From a girl that didn't know what a can opener was (well, maybe not that bad) to the lovely cook she's becoming ... she's come so far! When we lived together, a little over a year ago or so, she would help me cook often - my favorite moment, which I forgot about until she reminded me today, was the time I asked her to peel some carrots for me. I continued preparing whatever it is we were making, and I realize she's taking an awfuly long time to peel these carrots.... I look over and she's still working on the first one - peeling off layer after layer of this poor carrot that was now almost as flat and thin as a paper. Hilarious. Here's on of the sides she came up with all on her own:

What you need:
-However many potatoes you want to make (depends on how many people you are serving). I usually do 4-5 medium sized potatoes if I'm serving 3-4 people.
-A few springs of thyme
-Your desired amount of rosemary
-2-3 tablespoons olive oil (again, depending on how many potatoes you use.)
-Salt and Pepper
-Lawry's seasoning salt
-Parmesan cheese

Directions:
-Pre-heat oven to 350 degrees.
-Cut the potatoes into one 1/2 to 2 inch squares. Put them in a gallon size ziplock bag. Add olive oil, thyme, rosemary, salt, pepper, and seasoning salt in desired amounts. Close the bag and shake well, making sure all potatoes are coated with olive oil.
-Spread onto large baking sheet. Sprinkle Parmesan cheese over the potatoes. Bake in oven for 45-55 minutes, or until golden brown.

Great with steak or grilled chicken!