Roasted Rosemary-Onion Potatoes - cooking recipe

Ingredients

4 medium potatoes (1 1/3 pounds)
1 small onion, finely chopped (1/4 cup)
2 tablespoons oil
2 tablespoons fresh rosemary leaves, chopped (2 teaspoons dried rosemary leaves)
1 teaspoon fresh thyme leave, chopped (1/4 teaspoon dried thyme leaves)
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

Heat oven to 450\u00b0F. 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.