Preheat the oven: Set it to 425°F and line a baking sheet with parchment paper.
Season the potatoes: Toss the halved or quartered potatoes with olive oil, garlic powder, salt, and pepper.
2 pounds small potatoes, 2 teaspoon extra-virgin olive oil, sea salt and freshly ground black pepper, ½ teaspoon garlic powder
Roast: Spread them cut side down in a single layer. Bake for 30–40 minutes until golden and tender. Shake or flip halfway through if you like.
Make the dressing: Whisk together 2 tablespoon olive oil, lemon juice + zest, Dijon mustard, minced garlic, chopped herbs, red pepper flakes, salt, and pepper.
thyme and oregano, 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 2 garlic cloves, 1 tablespoon minced fresh oregano, ¼ teaspoon sea salt, freshly ground black pepper, ¼ teaspoon red pepper flakes
Dress the potatoes: Let them cool slightly, then toss with the dressing while still warm. You may not need all the dressing.
Garnish: Sprinkle with fresh thyme or oregano. Serve warm!
