4 tablespoons (1/2 stick) butter
1/4 cup chopped fresh sage
1-2 pounds medium-size potatoes, scrubbed, quartered
½ sweet onion, quartered
Preheat oven to 375°F.
Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
Toss potatoes with 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper.
Transfer potatoes to a baking dish. Bake 20 minutes.
Toss onions in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Add to potatoes.
Roast until potatoes are tender and golden, turning occasionally, about 25-35 minutes longer. Add remaining sage butter; toss. Season with salt and pepper.