| 4 | medium potatoes (1 1/3 pounds) |
| 1 | small onion, finely chopped (1/4 cup) |
| 2 | tablespoons olive or vegetable oil |
| 2 | tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves |
| 1 | teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1. | Heat oven to 450ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks. |
| 2. | Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. |
| 3. | Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork. |
|
| Get even more flavor from dried thyme and other herbs by rubbing the flakes with your fingers to release their fragrance before adding to a recipe. |
|
| Garlic lovers can add a few cloves of peeled garlic with the potatoes. |
Nutrition Information:
185 ( 65 ); 7 g ( 1 g); 0mg; 160 mg; 31 g ( 3 g); 3 g 0%; 12 %; 2 %; 10 % 2 ; 1