We chopped everything into even pieces, drizzled some olive oil over with herbs and salt and roasted. See the results below!
Confetti Potatoes and Pearl Onions
serves 2-4 as a side
About two pounds mixed baby potatoes
About one pound pearl onions
4 sprigs of rosemary
4-6 sprigs of thyme
Heat the oven to 400°F. Cut the potatoes into quarters - just a little larger than the onions. Cut the top off each onion, then slice in half and shuck away the skin. Toss the potatoes in a bowl and drizzle with about 1/4 cup of olive oil, at least 2 teaspoons of kosher salt and a teaspoon of pepper. Adjust to taste.
Pour the potatoes and onions into a 9x13 baking dish. Cut each sprig of herbs into 4 pieces and tuck in among the potatoes. Roast for about 35-40 minutes, or until the potatoes are tender.