Recipe information
Yield
6 Servings
Ingredients
1
1/2 pounds small red-skinned potatoes (about 12), quartered
3
tablespoons olive oil
1
teaspoon salt
1
/4 teaspoon ground black pepper
2
teaspoons fresh lemon juice
1
teaspoon grated lemon peel
Need to make a substitution?
Preparation
Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.