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15 minutes
40 minutes
- 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
- Preheat oven to 450°F. Grease a 15 1/2x10 1/2x1 inch jelly roll pan. Cut potatoes into 1-inch chunks.
- Combine the remaining ingredients in a large bowl, then add the potatoes and toss them until evenly coated. Spread the potatoes out in a single layer on the pan.
- Bake uncovered for 20-25 minutes, turning occasionally, until potatoes are golden brown and fork-tender.
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