Roasted Rosemary-Onion Potatoes

4 medium potatoes (1 1/3 lbs)
1 small onion, finely chopped
2 Tbsp olive oil
2 Tbsp chopped fresh or 2 tsp dried rosemary leaves
1 tsp chopped fresh or 1/4 dried thyme leaves
1/4 tsp salt
1/8 tsp pepper

Heat oven to 450. Spray jelly roll pan, or cookie sheet with cooking spray.

Cut potatoes into 1/inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread on pan.

Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender.

4 servings