Baked Tilapia With Tomatoes and Potatoes

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1 1/4 pounds new potatoes, cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

3 teaspoons chopped fresh thyme

Kosher salt and freshly ground pepper

Cooking spray

2 cups cherry tomatoes

1/4 cup pitted kalamata olives

2 tablespoons capers, drained

3 cloves garlic, smashed

1/4 cup white balsamic vinegar or white wine vinegar

4 6-ounce tilapia fillets