More nights than not, simplicity is key.
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.