2 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 tsp dried rosemary
2 garlic cloves
1/4 tsp garlic salt
In a bowl, combine all ingredients. Toss to coat potatoes well. Transfer to a foil-lined baking pan. Bake uncovered at 425 degrees for 25-30 minutes or until potatoes are tender and brown.
**I'm sorry, but in my experience, potatoes always take longer to cook than 30 minutes...
