Ingredients
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
Preparation
Heat oven to 450°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
