4 medium-sized potatoes (1 1/3 lbs)
1 small onion, finely chopped (1/4 c)
2 T olive or vegetable oil
2 T chopped fresh or ¼ t dried thyme leaves
¼ t salt
1/8 t pepper

Heat oven to 450°. Grease bottom and sides of jelly roll pan (15 ½ x 10 ½ x 1  in) with shortening. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.