Wash, dry, and cut your baby reds in half. You can cut them lengthwise or crosswise. Add the potatoes to a large bowl.

Add the olive oil to the potatoes and toss really well to coat.

Season with HALF the salt, and all of the onion powder, garlic powder, parsley, paprika, and black pepper. Toss again to coat really well.

Set the potatoes aside and heat your oven to 400 degrees on a very small sheet pan that has sides, one that JUST fits all the potatoes. Add your butter then season the butter with a little salt and the teaspoon of white sugar. Place in oven and let the butter melt.

Carefully remove the butter pan, toss your potatoes one last time in the seasonings and oil, then place the potatoes, cut side down, on the butter pan. Do not forget this pan is hot so be careful touching it and putting it back in the oven.

Using a rubber spatula, scrape the rest of the oil and seasonings out of the bowl and onto the potatoes.

Using a pastry brush, quickly brush the skins with the butter from the pan.

Place in the oven and bake for one hour. *all ovens temp differently, size of potatoes will matter too. The first time you cook this, be sure to keep an eye on them. They may cook faster than you expect. When ready the potatoes will be fork tender and the bottoms in the butter will be caramelized.

When the potatoes are done, add them and the remaining oil and butter to a bowl. Add the rest of the salt and lemon juice if you're using it and toss them well before serving. Sometimes I add a little more parsley and sometimes also dill.