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)
Preheat the oven to 425°F.
Prepare the lemon zest and juice, and set aside.
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.
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.
Roast the potatoes on middle rack of oven, stirring once or twice throughout cook time, until tender and lightly browned, 35-45 minutes.
Check to see that potatoes are done. Remove from oven or add time as needed.
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.