6 med. baking potatoes (like Russett)
2 tbsp. butter, melted
2 tbsp. olive oil
1 tsp. seasoned salt
large sprinkling of crushed Rosemary and Parsley (optional)

Cut each potato lengthwise into thirds. Then cut each portion into thirds.

In a large resealable plastic bag or bowl, combine the butter, oil and seasoned salt. Add potatoes; shake/stir to coat.

Place in single layer on a greased baking sheet.

Bake uncovered at 450°F for 20 to 25 minutes or until tender, turning once.

Yield 6 servings.