Rosemary Garlic Potatoes
Boil the potatoes until they're about half cooked. A knife or fork will offer some resistance.
Chop the onion and caramelize it with a little olive oil in a large oven-safe pan
Quarter the potatoes. Remove rosemary from stem. Add salt, rosemary, butter, potatoes, and olive oil to pan (or casserole dish).
Roast at 425 for about 45 minutes. Remove potatoes from pan and drain oil.