Red Potatoes Roasted with Lemon Caper Sauce
Transform simple roasted potatoes into a gourmet delight with this recipe for Red Potatoes Roasted with Lemon Caper Sauce. Perfectly golden and crispy on the outside, these tender red potatoes are elevated with a vibrant sauce made from buttery capers, zesty lemon juice, and a dash of red pepper flakes for subtle heat. The flavor-packed combination of fresh parsley and lemon zest adds a refreshing finish, making this dish a standout side for any meal. Easy to prepare and ready in under an hour, this recipe is perfect for busy weeknights or as an elegant addition to a dinner party. Packed with flavor and texture, it's a truly irresistible way to enjoy roasted potatoes!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons fresh parsley
- 2 tablespoons unsalted butter
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.25 teaspoons red pepper flakes
Instructions
Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Wash the red potatoes thoroughly under cold water. Pat them dry, then cut them into 1-inch chunks.
In a large mixing bowl, toss the potato chunks with 2 tablespoons of olive oil, salt, black pepper, and garlic powder until evenly coated.
Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even roasting.
Roast the potatoes in the preheated oven for 35 to 40 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
While the potatoes are roasting, prepare the lemon caper sauce. In a small saucepan over medium heat, melt the unsalted butter with the remaining 1 tablespoon of olive oil.
Add the capers to the butter mixture and sauté for about 2 minutes, allowing them to become fragrant and slightly crispy.
Stir in the lemon juice, lemon zest, and red pepper flakes. Cook for an additional 1 minute, then remove the sauce from heat.
Once the potatoes are done roasting, transfer them to a serving platter.
Drizzle the lemon caper sauce over the roasted potatoes, ensuring even coverage.
Garnish with freshly chopped parsley and serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 12.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3953 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
