Lemon Pepper Potatoes are lightly crisp on the outside, tender in the middle, and full of zesty flavor! Serve with Greek Spinach Pie or Tofu and Broccoli Frittata.
Easy Three-Ingredient Recipe
Roasted potatoes are always a popular addition to the table, and this version is especially easy with just three simple ingredients and minimal prep. The lemon pepper seasoning brings a bright, zesty flavor that pairs well with the warm, crispy edges from high-heat roasting.
As a home cook who has been creating plant-based and vegetarian meals for over 13 years, I focus on recipes that come together quickly, rely on familiar ingredients, and deliver consistent results. These naturally vegan potatoes use one bowl and one pan—no extra steps or complicated methods—and come out golden and well-seasoned every time.
Ingredients for Lemon Pepper Potatoes
You will need the following:
- Olive Oil – Coats the potatoes for the seasoning and helps them get golden brown during roasting.
- Lemon Pepper Seasoning – A blend of dried lemon zest, cracked black pepper, and often salt and garlic powder. Some store-bought versions are saltier than others, so it’s helpful to taste the blend before using.
- Baby Potatoes – Baby red potatoes work especially well here, but Yukon Golds or fingerling potatoes are also good options for their creamy centers and ability to hold up during roasting. Cutting them in halves or quarters helps the potatoes cook evenly and get a little crisp around the edges. The skins add texture and color, so there’s no need to peel.
How to Make Crispy Lemon Pepper Potatoes
STEP ONE: Preheat the oven. Set the oven to 400°F and line a rimmed sheet pan with parchment paper for easy cleanup.
STEP TWO: Mix the oil and seasoning. In a large bowl, whisk together the olive oil and lemon pepper seasoning. Adjust seasoning to taste.
STEP THREE: Add the potatoes. Add the halved or quartered baby potatoes to the bowl and toss until they’re evenly coated.
STEP FOUR: Arrange on the pan. Spread the potatoes on the sheet pan in an even layer.
STEP FIVE: Roast. Bake for 20 minutes, or until the potatoes are lightly crisp on the outside and fork tender. Serve hot.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for about 10–15 minutes, or in the air fryer at 375°F for 5–7 minutes, until heated through and lightly crisped. Microwaving works, but softens the texture.
More Potato Recipes You’ll Love!
- Crash Hot Potatoes
- Greek Lemon Potatoes
- Italian Herb Roasted Potatoes
- Roasted Dill Potatoes
- Mexican Potatoes
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Lemon Pepper Potatoes Recipe
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon lemon pepper seasoning
- 1 1/2 pounds baby red potatoes halved or quartered into 1 1/2-inch pieces
Instructions
- Set the oven to 400°F and line a rimmed sheet pan with parchment paper for easy cleanup.
- In a large bowl, whisk together the olive oil and lemon pepper seasoning. Adjust seasoning to taste.
- Add the halved or quartered baby potatoes to the bowl and toss until they’re evenly coated.
- Spread the potatoes on the sheet pan in an even layer.
- Bake for 20 minutes, or until the potatoes are lightly crisp on the outside and fork tender. Serve hot.
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