4 medium potatoes (1 1/3 pounds)1 small onion, finely chopped (1/4 cup)2 tablespoons olive or vegetable oil2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 450ºF. Grease jelly roll pan, 15 1/2×10 1/2×1 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.
Betty Crocker
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This recipe was most recently featured in
Boston Organics Newsletter No. 15 of 2012.