Roasted Rosemary Onion Potatoes

1 small onion, finely chopped

2 tablespoons vegetable oil

2 tablespoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

¼ teaspoon salt

⅛ teaspoon ground black pepper

1 ⅓ pounds potatoes, cut into 1-inch chunks

Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.

Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.

Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.