Preheat the oven to 425 degrees

Cut the baby potatoes into halves and dice the onion into chunks

Add the potatoes, onions, salt, thyme, garlic powder, and pepper to a glass casserole dish

Pour on the olive oil to coat (I used the full ¼ cup)

Use your hands to toss and combine the oil and spices into the potatoes
and onions.

Roast the potatoes and onions for 50-60 minutes, stirring every 15 - 20 minutes,
until crispy on the edges.