Rosemary potatoes

2 lbs. yellow or red potatoes 1 large or 2 medium onions 1 head garlic 6-8 sprigs fresh rosemary Olive oil 1 tbsp. kosher salt Preheat the oven to 425 degrees F. Wash the potatoes and remove any bad spots but leave as much skin as possible on. Chop into bite-sized pieces. Peel the onion and chop into large chunks. Peel the garlic cloves. Pull rosemary leaves off the sticks, discard sticks, and…