A delightful twist on roasted potatoes, paired with a tangy and flavorful lemon herb sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and crispy results.
Wash the red potatoes and cut them into quarters.
Uniformly sized pieces cook evenly.
Spread the potatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, then toss to coat.
Use your hands to ensure each piece is well coated.
Roast the potatoes in the preheated oven for 40-45 minutes, flipping halfway through, until golden and crispy.
Flipping ensures even browning on all sides.
While the potatoes roast, finely chop the onion and sauté in butter over medium heat until softened.
Stir frequently to prevent burning.
Add the juice of one lemon, capers, and chopped parsley to the saucepan. Stir and cook for 2-3 minutes until heated through.
Taste and adjust seasoning as needed.
Remove the potatoes from the oven and transfer to a serving dish.
Serve immediately for the best texture.
Pour the lemon herb sauce over the roasted potatoes and gently toss to coat.
Ensure the sauce is evenly distributed for maximum flavor.
Sprinkle with grated Parmesan cheese and garnish with thin lemon slices before serving.
The cheese adds a savory touch, while the lemon slices enhance presentation.
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