Roasted Rosemary-Onion Potatoes

Ok, I know another potato recipe. My parents, who are awesome, love to give the gift of food. Recently, they gave us a bunch of potatoes. By a bunch, I mean, two large sacks. So, not wanting them to go bad and not having been to the store in a few days another potato dish it is. Usually, I just use potatoes in soups and roasts, but I'm branching out baby. This was super easy and quick. I even messed up on the herbs (distractions, distractions, distractions) and it still turned out great.

The Result...
I liked them and will make them again.
Baby liked them and eat all that he was given.
Toddler was napping so he didn't try them.
Hubby didn't try them either.

Roasted Rosemary-Onion 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

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