Super Easy Herb Roasted Potatoes

More nights than not, simplicity is key. 

It never fails. Just as I'm starting dinner someone pinches their finger in a drawer or can't find their leotard or is suddenly in dire need of help stapling 30 sheets of paper together. More than likely all three. That is why, my friends, recipes like these easy-enough-to-pull-off while applying band-aids and stapling through mountains of paper yet deeply satisfying and delicious roasted potatoes are absolutely essential. Your welcome.

Super Easy Herb Roasted Potatoes
adapted from Fine Cooking

1/4 cup + 2 tbsp extra virgin olive oil, divided
2-3 pounds small red potatoes, washed and halved (quarter larger potatoes so they're all about the same size)
1 tsp kosher salt
1 handful fresh thyme sprigs (roughly 8-12 sprigs)
1 large onion, sliced
1/4 cup fresh chives, chopped

Preheat oven to 450 degrees. Drizzle a baking sheet with 2 tbsp oil. Use your fingers to spread the oil to coat the entire pan.

Put the potatoes in a large bowl. Pour the remaining 1/4 cup olive oil over the top. Season with salt and toss together.

Arrange the thyme on the bottom of the prepared baking sheet. Layer the onion slices on top of the thyme.

Arrange the potatoes on top of the onions, as many cut sides down as possible. If there's any olive oil still hanging out in the bottom of your bowl, pour that over the top of the potatoes.

Put the whole ensemble into the preheated oven and roast for about 35 minutes until the potatoes are soft and starting to brown.

Use a spatula to loosen the onions and potatoes. Sprinkle chives over the hot potatoes, adjust the seasoning with more salt and/or pepper as needed and toss again.

Not bad for 10 minutes of hands on time.