Roasted Rosemary-Onion Potatoes

serves 4

• 4 med. potatoes (1 1/3 lbs.)
• 1 sm. onion, finely chopped (1/4 c)
• 2 T olive or vegetable oil
• 2 T chopped fresh or 2 t dried rosemary leaves
• 1 t chopped fresh or 1/4 t dried thyme leaves
• 1/4 t salt
• 1/8 t pepper
• Or if you're lazy like me, substitute seasonings with Mrs. Dash or something similar.
  

1. Heat oven to 450°. Grease bottom and sides of jelly roll pan (15 1/2 x 10 1/2 x 1) with shortening.
2. Cut potatoes into 1" chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3. Bake uncovered 20-25 min., turning occasionally, until potatoes are light brown and tender when pierced with fork.