Spring Chicken Dinner, Part II: Perfectly Roasted Potatoes with Thyme

by Sarah on May 15, 2012

You’re wondering, what should I make alongside my roasted chicken (or burgers, or roast beast, or frittata, or anything really)?  I say you go for a no-brainer and fix up some little potatoes that you can pop into the oven with the chicken.  It’s easy and it frees you up to make something else.  Besides, they taste great.

I started with some little wee white potatoes–about 2 inches in length, then I cut them in half.   You can use any potato you want–little fingerling potatoes would be awesome, and those bigger waxy potatoes you get at the grocery store are fine too.  You can even leave them whole but they might take a little longer to cook than mine.

This couldn’t be simpler, guys.  Just dump the cut (or whole) potatoes onto a baking sheet, give them a good dousing of decent oil (I use Bariani), season with salt and pepper and toss in a handful of fresh thyme.  I just leave the thyme on the sprigs and everything.  Slide them onto the top rack of your hot oven (the chicken will be on the middle rack) and let cook until done.  For those small taters, it should be about the same timing as the chicken–about 15 minutes.  You’ll probably want to toss them around once or twice so they brown evenly.

And that’s it.  Test with a fork to make sure they’re tender.  Potato perfection–browned, crisp and bubbly on the outside and creamy within.  Delicious with the chicken and so much more.

Perfectly Roasted Potatoes with Thyme


  • 1 pound tiny white potatoes (approximately 2" in length), cut in half
  • 3-4 Tbsp good quality olive oil
  • salt, pepper
  • small handful fresh thyme, on sprigs


  • Preheat oven to 450 and place rack on top 1/3 of oven.
  • Place potatoes on a baking sheet.
  • Season with salt and pepper to taste.
  • Toss with the thyme sprigs.
  • Roast for approximately 15 minutes, tossing once or twice, until fork tender.

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