Fresh Rosemary is THE BEST! My friend James has a little garden in his back yard and he brought me some fresh Rosemary from his garden to make these potatoes!
1 3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 teaspoons dried rosemary, crushed (used fresh and I used about 2-3 Tablespoons)
2 garlic cloves, minced
1/4 teaspoon garlic salt
In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat.
Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.