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Rosemary Roasted Potatoes

Ingredients: 2 Pound(s) Small red Potatoes 1 small Chopped Red Onion 1 Tablespoon(s) Lemon Juice 1 Teaspoon(s) Dry Rosemary Directions: Scrub potatoes, but do not peel; cut in half if larger than 1 inch in diameter. Arrange in a single layer in a shallow pan. Sprinkle onion, lemon juice, and rosemary over potatoes. Pour olive oil into pan to a depth of 1/8 inch. Turn potatoes over in oil. Bake, uncovered, in a 400F degree oven, shaking pan occasionally to rotate potatoes in oil, until largest potatoes are tender (25 to 40 minutes). Season to taste with salt.
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