I remember when the Lemon Pepper craze hit my hometown. I was a teenager and suddenly no matter who’s home I was eating in, everything was covered in this new seasoning from steaks to potatoes. Lemon Pepper is pretty much just lemon zest and cracked black pepper, so it’s pretty easy to do this flavour combo without buying another shaker to get lost in your spice cabinet. Lemon Pepper Roast New Potatoes are so delicious and they also happen to be vegan, so they’re perfect for holiday feasts or dinner parties if you’re entertaining any vegetarian, pescatarian or plant-based eaters.
I would serve Lemon Pepper Roast New Potatoes with just about anything and I especially love them as part of a roast dinner. I know they’re not the traditional style of roast potatoes (Did I mention they’re vegan?), but they’re so good and they really do work. One perk of this recipe is that these bad boys go into the oven after very little effort and after that they are done, so there’s not much work or attention needed here.
All you need to make this recipe is a roasting tin and some kind of grater for the lemon zest, but if you don’t have a roasting tin, a sheet pan will also work. I haven’t given exact measurements for some of the ingredients below because I think this recipe is one of those where it’s really up to you. If you like more pepper, use more. If you prefer the pepper to be subtle, use less. Don’t get too hung up on the amounts of things because it’s really pretty impossible to mess this up. Let’s get started!
Serves 4
Ingredients
- 500g new potatoes, quartered
- Enough olive oil for a generous drizzle
- Zest of 2 lemons, juice of 1
- Plenty of freshly ground black pepper
- Sea salt flakes
Method
- Pre-heat the oven to 200°C / 180° Fan / 400°F.
- Tumble the quarted new potatoes into a roasting tin or sheet pan that’s big enough to hold all the potatoes in a single layer.
- Generously drizzle the potatoes with olive oil and push them around the tin to coat every piece of potato. If you don’t have enough, add some more. If they are coated, they will cook better and crisp up.
- Sprinkle the lemon zest and freshly ground black pepper across the potatoes and pour over 1/2 of the lemon juice. Give the potatoes another little drizzle of olive oil and a sprinkle of sea salt flakes and pop the tin into the oven for 40 to 45 minutes or until the potatoes are crisp, golden and cooked through. Push them around the tin once during the cooking time to prevent too much sticking.
- Finish the potatoes by drizzling over the remaining juice of 1/2 lemon and serve hot.
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