I wanted these potatoes: http://www.americastestkitchen.com/recipes/detail.php?docid=26327&Extcode=N1JSPHA00
Om nom nom.
So I made them with little Yukon Golds. To go with them, I cut up some cauliflower and tossed with oil, salt, pepper, red pepper flakes, and garlic powder. When the potatoes went back in on the top rack, I put the cauliflower on the bottom rack. When I moved the potatoes to the bottom rack, I moved the top rack down one rung and then roasted for 10 more minutes.
In the meantime, I cut some chicken breasts into nuggets, tossed with salt, pepper, and coated with dijon mustard. Then I coated them with a mixture of bread crumbs, parmesean cheese, and garlic powder. When the potatoes and cauliflower were done, I turned down the oven to 375 and baked the nuggets for 10-15 minutes.