Oven Roasted, Red Skin Potatoes with Onions and Herbs

2 pounds red skinned potatoes, cut in 1 1/2 to 2-inch chunks
1 large sweet yellow onion, cut in large chunks
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried Rosemary
1/4 teaspoon dried Thyme
1/2 teaspoon Garlic Powder

3 tablespoons olive oil

Line a large baking sheet with foil; Heat oven to 400°.

Combine all ingredients in a large bowl or food storage bag; toss to coat thoroughly.

Arrange in a single layer on the baking sheet and bake for 30 to 40 minutes, or until potatoes are tender and nicely browned and crispy around the edges.