Roasted Rosemary-Onion Potatoes

 

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.