Roasted Potatoes with Garlic

by Carla Tuhacek

4 1⁄2 pound medium potatoes, unpeeled and cut into quarters
2 medium red onions, each cut into 6 wedges
1⁄4 cup olive oil
1 1⁄4 tsp.salt
1 tsp. dried thyme
1⁄2 tsp. coarsely ground black pepper
2 garlic cloves, minced

Preheat oven to 425°. In large roasting pan toss potatoes with remaining ingredients. Roast 1 hour, turning occasionally with metal spatula until golden and fork-tender.