Roasted Rosemary-Onion Potatoes

 

4

medium potatoes (1 1/3 lb)

1

small onion, finely chopped (1/4 cup)

2

tablespoons olive or vegetable oil

2

tablespoons chopped fresh or 2 teaspoons dried rosemary leaves

1

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/4

teaspoon salt

1/8

teaspoon pepper

• 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
• 2 Cut potatoes into 1-inch pieces. In large bowl, mix remaining ingredients. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
• 3 Roast uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.