Ingredients:
2 large Russet potatoes
½ small onion, finely chopped
1 Tablespoon olive oil
2 Tablespoons fresh herb of choice (rosemary, thyme, dill, tarragon, etc.)
Sea salt to taste
Directions:
Heat oven to 450F. Coat bottom and sides of jelly roll pan with cooking spray.
Cut potatoes in 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.
Makes 4 servings
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