ROSEMARY-ONION ROASTED POTATOES

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 or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 450 degrees. Grease bottom and sides of jelly roll pan (15-1/2x10-1/2x1) with shortening.
Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add the potatoes; toss to coat. Spread potatoes in a single layer in the prepared pan.
Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

4 Servings

ROSEMARY IS A HERB

ROSEMARY
sweet & piney


Did you ever notice how the people cooking on television are able to just mosey on out to their backyard and gather a few sprigs from their garden? It doesn't matter if they are cooking with rosemary or chervil.

Well, in my real life I don't have a garden or an herb garden growing on my almost nonexistent kitchen sill. But, the markets even here in rural Michigan do sell many of the herbs we use often in cooking. Most are available fresh and plastic wrapped or at the very least you can find them dried in the spice aisle.