Crisp and browned on the outside and creamy inside, these roasted potatoes are the perfect accompaniment to a big holiday bird, and to just about any other poultry, meat, or fish. The bright lemon flavor and gentle pepper kick put them a big step above plain potatoes, but they’re easy to make. And they reheat well if you want to make them ahead.
Satisfy your sweet tooth with this easy-to-make recipe for Lemon and Black Pepper Roasted Potatoes.
1. Info for Lemon and Black Pepper Roasted Potatoes
- Cook Time: 55 min
- Total Time: 55 min
- Servings: 10
- Calories: 133.52 kcal
2. Ingredients for Lemon and Black Pepper Roasted Potatoes
- 2 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- Nonstick cooking spray (or olive oil)
- 3 lb. russet potatoes
- 2 Tbsp. olive oil
- 3/4 tsp. salt (for potatoes)
- 3/4 tsp. coarsely ground black pepper (for potatoes)
- Salt (optional, to taste)
- Coarsely ground black pepper (optional, to taste)
3. Directions:
3.1 Preheat
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Preheat the oven to 425°F.
3.2 Prep
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Prepare the lemon zest and juice, and set aside.
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Coat a large baking sheet with nonstick cooking spray or olive oil. Peel the potatoes and cut into 1 1/2 inch pieces. Transfer to a large mixing bowl.
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Add the olive oil, reserved lemon juice, salt, and pepper to bowl with the potatoes and toss well to coat. Arrange the potato mixture in a single layer on the prepared baking sheet.
3.3 Oven
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Roast the potatoes on middle rack of oven, stirring once or twice throughout cook time, until tender and lightly browned, 35-45 minutes.
3.4 Check
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Check to see that potatoes are done. Remove from oven or add time as needed.
3.5 Serve
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Sprinkle the reserved lemon zest over potatoes and stir to combine. Season with more salt and pepper if desired. Transfer to a serving bowl and serve.
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