Herb-Roasted Potatoes

Herb-Roasted Potatoes

From: Vegan with a Vengeance by Isa Chandra Moskowitz

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

Several dashed fresh black pepper

4 tsp rosemary, chopped

4 tsp chopped fresh thyme

Preheat oven to 450F. Divide the potatoes and onions between two rimmed baking pans or a large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat (I find its easiest to use your hands for this). Roast for 35 minutes. Remove from oven, sprinkle with the herbs toss to coat. Return to oven and roast until brown and tender about 20 minutes longer.