Herb Roasted Potatoes & Pearl Onions

2 pounds red potatoes, well-scrubbed and cut into quarters

1 package (10 ounces) pearl onions

2 tbsp. extra-virgin olive oil

2 tsp. dried basil

2 tsp. dried thyme

1 tsp. paprika

1 tsp. salt

1 tsp. dried rosemary

1 tsp. freshly ground black pepper


Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray.


Boil a pot of water (fill about 2 inches deep). Once boiling, add pearl onions and parboil for 5-6 minutes, or until skins begin to loosen. Drain water, fill pot with cold water and peel skins until you have a tender, translucent onion.


In a large mixing bowl, combine olive oil, basil, thyme, paprika, salt, rosemary and pepper. Add potatoes and onions. Toss with your hands to coat lightly with oil and seasonings. Transfer to the cookie sheet.


Bake 20 minutes, or until potatoes are browned and tender. Sprinkle with salt and pepper, and serve.