Rosemary Onion Potatoes

These are good with almost everything. We usually make them to go with eggs. Here's how...

INGREDIENTS:

2 medium potatoes

1 small onion, finely chopped

2 T. vegetable oil

2 tsp. dried rosemary leaves

1 tsp. dried thyme leaves

1/4 tsp. salt

1/8 tsp. pepper

Cut potatoes into 1 inch chunks. You can peel the potatoes, but don't have to. Mix remaining ingredients in a large bowl. Add potatoes; toss to coat. Spread potatoes in a single layer on a greased baking sheet.

Bake at 450 for 20-25 minutes, turning occasionally, until potatoes are browned and tender when pierced with a fork.

Found in Betty Crocker cookbook