Ingredients 1x2x3x

• 2 pounds (900 g) small waxy potatoes (Yukon Gold, baby reds, or fingerlings)
• 3 tablespoons extra-virgin olive oil, plus more for finishing
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 lemon (zest and 2–3 tablespoons juice)
• 1 small garlic clove, finely grated or minced
• 1 cup chopped fresh herbs, packed (mix of parsley, cilantro, dill, and/or chives)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1 teaspoon honey or maple syrup (optional, to balance the acidity)
• 2 tablespoons finely chopped scallions or 1 tablespoon minced shallot (optional)
• Flaky sea salt, for finishing

Method

1. Preheat the oven. Set it to 425°F (220°C). Place a large, rimmed baking sheet inside to heat up. A hot pan helps the potatoes crisp.
2. Prep the potatoes. Rinse and scrub. Halve or quarter any larger ones so all pieces are similar in size—about 1 to 1.5 inches across.
3. Parboil briefly. Add potatoes to a pot of cold, well-salted water. Bring to a boil and cook 5–7 minutes until the edges just start to soften. Drain well and let steam off for a minute.
4. Rough up the edges. Shake the drained potatoes in the colander to lightly scuff the surfaces. This creates more crispy bits.
5. Season for roasting. In a bowl, toss potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and black pepper. Carefully spread them on the hot baking sheet.
6. Roast until golden. Bake 25–35 minutes, turning once halfway, until deeply golden and crisp on the edges and tender inside.
7. Make the green lemon sauce. While potatoes roast, combine lemon zest, 2 tablespoons lemon juice, remaining 1 tablespoon olive oil, garlic, chopped herbs, red pepper flakes, and scallions or shallot if using. Add honey if you prefer a rounder flavor. Taste and adjust with more lemon or salt.
8. Toss while hot. Transfer the hot potatoes to a large bowl. Spoon the green lemon sauce over them and toss gently until coated. The heat releases the herbs’ aroma and helps the sauce cling.
9. Finish and serve. Drizzle with a little more olive oil, sprinkle flaky sea salt, and serve right away while crisp and fragrant.