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