Preheat the oven to 400°F (200°C). Spread the new potatoes on a baking sheet, making sure they're in a single layer, then roast for about 35-40 minutes until they're golden and crispy on the edges, stirring halfway through.
Meanwhile, mince the garlic and zest the lemon, setting both aside. In a large mixing bowl, whisk together the minced garlic, lemon zest, olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
Once the potatoes are roasted and still warm, transfer them directly from the oven into the bowl with the dressing. Gently toss to coat each piece evenly, allowing the flavors to meld as the potatoes cool slightly.
Let the salad sit for about 10 minutes so the potatoes soak up the bright, tangy dressing. The aroma of garlic and lemon will fill the air as the flavors develop.
Just before serving, sprinkle chopped fresh parsley over the salad for a burst of color and freshness. Give it a gentle toss again to distribute the herbs evenly.
Serve the warm or at room temperature as a vibrant side dish or a light main. Enjoy the bright, smoky, citrusy flavors that evoke a seaside summer.
