1-First Step: Wash and scrub 2 pounds of small potatoes, such as red or Yukon Gold, thoroughly to remove any dirt. Halve or quarter them for even cooking, and there’s no need to peel since the skins add crispiness and nutrients.

2-Second Step: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the potatoes with olive oil, sea salt, and freshly ground black pepper, then spread them evenly on the sheet in a single layer, placing them cut side down for better browning.

3-Third Step: Roast the potatoes for 20 to 30 minutes, or until they are tender and golden on the edges. While they cook, whisk together the dressing ingredients in a small bowl: 2 tablespoons olive oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon mustard, 2 minced garlic cloves, 1 tablespoon minced fresh rosemary or thyme, ¼ teaspoon red pepper flakes, ¼ teaspoon salt, and ¼ teaspoon pepper.

4-Fourth Step: Once the potatoes are done, drizzle the dressing over them while they’re still warm to help them absorb the flavors. Toss gently to coat evenly and season with additional salt and pepper if needed.

5-Fifth Step: Garnish with finely chopped fresh parsley and serve warm as a side or main dish. This method works well for all dietary plans, like using less oil for low-calorie versions or ensuring herbs are fresh for vegan adaptations.