Roasted Fingerling Potatoes with Lemon and Capers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 28 min

Total 38 min

Ingredients

1 1/2 lb (680 g) fingerling potatoes, halved lengthwise
3 tbsp (45 ml) extra-virgin olive oil, divided
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large lemon (zest and 2 tbsp (30 ml) juice)
2 tbsp (30 ml) capers, rinsed and drained
2 small garlic cloves, minced
1/4 tsp red pepper flakes (optional)
2 tbsp (30 ml) chopped fresh flat-leaf parsley

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. Toss halved fingerling potatoes with 2 tablespoons olive oil, salt, and pepper. Arrange cut-side down on the pan and roast until deeply golden and tender, 22–28 minutes.
3. While potatoes roast, make a quick pan sauce: in a small skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add capers and cook 1 minute until sizzling and fragrant. Stir in garlic and red pepper flakes; cook 30 seconds until just aromatic.
4. Remove skillet from heat; add lemon zest and lemon juice, swirling to combine and slightly emulsify.
5. Transfer hot potatoes to a bowl. Pour the lemon-caper mixture over and toss to coat. Fold in parsley, taste, and adjust seasoning with extra salt or lemon as needed.
6. Serve immediately, letting the bright, briny dressing cut through the crispy potatoes.