Herb Roasted Baby Potatoes with Caramelized Onions

Directions

1. In a heavy thick bot­tomed pan, heat 2 table­spoons of oil over medium-low heat; cook onion, stir­ring often, until light brown, about 45 min­utes, to caramelize onions prop­erly it takes time.
2. Heat oven to 375 degrees F. Toss pota­toes in a medium bowl with 1/4 cup of olive oil, 1 tea­spoon of sea salt and freshly ground black pepper.
3. In another bowl toss cherry toma­toes( I used yel­low but red are fine) with 2 table­spoons of olive oil, 1/2 tea­spoon of sea salt and freshly ground black pepper.
4. Sprin­kle the hardier herbs, thyme, rosemary and oregano, on the bot­tom of a parch­ment lined bak­ing sheet, then top with the pota­toes and cherry tomatoes.
5. Roast until the pota­toes are ten­der and brown on the edges, 30–35 min­utes, the toma­toes will be ready at the same time.
6. Trans­fer the pota­toes, caramelized onions and roasted cherry toma­toes to a serv­ing bowl and toss with the 1/2 cup of coarsely chopped dill, pars­ley, chives, basil or tar­ragon. Do not trans­fer over the hardier herbs that were baked in the oven, they will be too tough. They were placed on the bot­tom of the pan to trans­fer some fla­vor to the pota­toes and toma­toes. This dish can be served hot or just at room temperature.