Preheat the oven, and gather the potatoes, oil, seasoned salt, and rosemary.
Dice the potatoes into 1-inch, uniform cubes.
Place the ingredients into a large mixing bowl.
Toss the potatoes with the oil, seasoned salt, and rosemary. Make sure to stir well to evenly coat the potatoes.
Place the potatoes onto a greased baking sheet. Bake for 35-45 minutes, and flip occasionally. Bake until the potatoes are crispy and brown.
Serve hot! Store leftovers in the refrigerator for up to 3 days.
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