3 1/2 lb. med.-sized red potatoes, each cut in half
1 med.-sized onion, finely chopped
2 tbsp. olive or salad oil
2 tsp. salt
2 tsp. dried rosemary leaves, crushed
3/4 tsp. coarsely ground black pepper

About 50 minutes before serving, Preheat oven to 400 degrees. In 17x11 1/2 roasting pan toss potatoes and onion with olive or salad oil, salt, dried rosemary and pepper until well coated. Roast potatoes 40-45 minutes, turning them occasionally until potatoes are tender and golden. Makes 6 accompaniment servings.