Instructions: Preheat the oven to 400 degrees.

Scrub potatoes but donOt peel. If the potatoes are not small, cut in half. Peel the onions and cut off the top but leave root ends intact. Cut into 3/4-inch wedges.

Pour the oil into a 10 1/2-by-15 1/2-inch shallow pan such as a jellyroll pan. Add the potatoes and onions and toss to coat with oil. Cover with foil and roast for 30 minutes. Remove the foil.

Increase the heat to 450 degrees. Add remaining ingredients and toss thoroughly. Continue to roast, tossing occasionally for 30 minutes until the vegetables are browned and potatoes are crisp on the edges.

NOTES : Be sure to buy the small potatoes for this recipe and absolutely use fresh thyme. If you donOt have an herb garden, check at the farm market or the fresh herb section of the supermarket. Red onions add a nice color to the dish, and you can mix the red and white potatoes. The balsamic glaze gives the dish a heady flavor.

From OPotatoes A Country Garden,O by Maggie Waldron (Collins).

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