Rosemary Red Potatoes

1 ¾ pounds small red potatoes, quartered
1 small onion, quartered
¼ cup olive oil
1 ½ teaspoons dried rosemary, crushed
2 garlic cloves, minced
¼ teaspoon garlic salt
In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and lightly browned.
Yield: 4 servings