Roasted Red Potatoes with Lemon
- 1 1/2 pounds small red-skinned potatoes (about 12), quartered
- 1/4 teaspoon ground black pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
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.