Roasted Baby Potatoes with Rosemary and Garlic

Ingredients

• 3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
• 1 large red onion, coarsely chopped
• 12 cloves garlic
• 2 tablespoons chopped fresh rosemary
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

Preheat the oven to 425 degrees F.

1. In a large bowl, toss together the potatoes, red onions, garlic, rosemary, olive oil, salt and pepper. Spread the potato mixture out evenly on a baking sheet; roast until the potatoes are tender, crispy and browned, 40 to 45 minutes.