This potatoes are so simple to make and smell wonderful when they are baking.
Adapted from Ina Garten
16 or so small red potatoes, cut into quarters
1 medium onion, cut in fairly large pieces
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 – 10 whole garlic cloves (it depends on how much garlic you like; I like a lot!)
2 tablespoons minced fresh rosemary
Preheat the oven to 400 degrees F.
Cut the potatoes in quarters and place in a bowl with the sliced onions, olive oil, salt, pepper, rosemary and garlic; toss until the potatoes are well coated. Season with more salt and pepper if desired. Transfer the potatoes to a sheet pan and spread out into 1 layer. Drizzle any left over olive oil and seasonings from bowl on top of potato mixture. Roast in the oven for 45 minutes or until browned and crisp. Stir twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve hot.
The potatoes were great with chicken breasts stuffed with asparagus, cheese and ham.