b'Roasted Potatoes PiccataIngredients (serves 4)11/2 pounds small Yukon Gold or baby potatoes, halved2 large shallots, peeled and sliced3 tablespoons olive oil1 teaspoon kosher salt (or to taste)freshly ground black pepper2 garlic cloves, chopped2 tablespoons capersjuice of one lemon cup pitted cured black olives (such as Kalamata), sliced2 tablespoons butter2 tablespoons fresh parsley and/ Some of the ingredients that make roast-or dill, chopped (save half fored potatoes both familiar and surprising.garnish)grated lemon zesthot pepper flakes, optionalInstructions1.Preheat oven to 425F. Line a baking sheet with parchment paper for easy cleanup.2.Toss potatoes and shallots with 2 tablespoons of olive oil, salt and pepper until well coated. Spread them cut-side down on the bak- Roast until potatoes are crisp and ing sheet. shallots are golden at the edges.3.Roast for 30 minutes, flipping once, until potatoes are crisp and shallots are golden at the edges.4.Make the piccata sauce while the potatoes are roasting: In a small pan, warm the remaining tablespoon of olive oil and add the gar-lic, capers, sliced olives and lemon juice over medium heat. Do not let the garlic burn. Whisk in the butter, fresh herbs and hot pepper flakes (if using) until combined.5.Add the piccata sauce: Scatter the mixture over the potatoes in the pan and return to the oven for 5-7 minutes. The capers will crisp slightly, and the olives will deepen in flavor.6.Finish and serve: Transfer to a serving dish, sprinkle with the remaining fresh herbs, lemon zest, fresh ground pepper and more salt if needed. Serve warm or at room temperature.A piccata-style lemon-caper sauce gives roasted potatoes briny patches of flavor.food matters /37'