Rosemary Red Potatoes

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 garlic salt
  1. Preheat oven to 425 degrees.
  2.  In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat.
  3. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.
  4. Bake, uncovered for 25-30 minutes or until potatoes are tender and browned.

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