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A white plate filled with seasoned, roasted potato slices. The potatoes are cut into rounds, displaying crispy edges and sprinkled with ground black pepper. The red skins of the potatoes add a touch of color to the dish.

Lemon Pepper Potatoes Recipe

Roasted baby red potatoes with olive oil and lemon pepper seasoning—crispy on the outside, tender in the center, and easy to prepare with just a few ingredients.
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Course: Side Dish
Cuisine: greek, Mediterranean
Keyword: comfort food, dairy free, Greek, Mediterranean, potatoes, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 216kcal
Author: Holly Gray

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.

Nutrition

Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 31mg | Potassium: 794mg | Fiber: 3g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 15mg | Calcium: 24mg | Iron: 1mg
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