Herb-Roasted Potatoes

from Vegan with a Vengeance by Isa Chandra Moskowitz

serves 4-6

INGREDIENTS:

• 3 lbs. small red potatoes, halved widthwise
• 1 medium onion, quartered and sliced 1/2 inch thick
• 1/4 c. olive oil
• 2 tsp coarse sea salt
• black pepper
• 4 tsp rosemary, chopped
• 4 tsp chopped fresh thyme

INSTRUCTIONS:

1. Preheat oven to 450 degrees
2. Divide the potatoes and onions between two rimmed baking pans.
3. Sprinkle with oil and then salt and pepper, and toss to coat (use hands)
4. Roast for 35 minutes.  Remove from oven.
   
5. Sprinkle with herbs, toss to coat (use spatula)
6. Return to oven and roast until brown and tender, about 20 minutes longer