1 3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon salt (use garlic salt if you dare!)
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.