1 1/2 pounds small red potatoes scrubbed and cut in half (do not peel)
Sweet onion, cut in wedges
3 tablespoons olive oil, more if desired
¼ tsp Sea Salt
½ tsp Dried Basil
½ tsp Dried Dillweed
½ tsp Aleppo Pepper Crushed
Preheat oven to 425 degrees F. Toss potatoes and onion with olive oil. Place potatoes in a single layer on a stick-free foil lined baking sheet. Sprinkle seasonings over the potatoes and onions. Bake uncovered 30 to 40 minutes, turning half way through baking time.