Roasted Rosemary-Onion Potatoes

• 4 medium potatoes (1 1/3 pounds)
• 1 small onion, finely chopped (1/4 cup)
• 2 Tbsp olive or vegetable oil
• 2 Tbsp chopped fresh rosemary leaves or 2 tsp dried rosemary leaves
• 1 tsp chopped fresh thyme leaves or 1/4 tsp dried thyme leaves
• 1/4 tsp salt
• 1/8 tsp pepper

Heat oven to 450ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.