Crispy Roasted Lemon Pepper Potatoes Recipe Is a Flavor Explosion (3 Ingredients, 30 Minutes) Side Dishes Vegetables Gluten-free Vegan Vegetarian Budget Recipes Low Sodium Recipes Low Sugar Recipes

Roasted potatoes are one of my favorite side dishes. There's really nothing like a seasoned potato that's soft and creamy on the inside, and golden and crispy on the outside. Finding new ways to roast potatoes is fun and really has no limits. My latest roasted potato recipe uses a seasoning blend I love: lemon pepper. This easy three-ingredient roasted potato recipe is quick, easy and an explosion of flavor in your mouth.

To make these tasty tiny baked potatoes you will need just three simple ingredients. Here is your short shopping list: tiny potatoes (check out the health benefits of potatoes), olive oil and lemon pepper seasoning. The potatoes are coated in the lemon pepper seasoning and olive oil before being baked in the oven until crispy and tender. So delicious!

These vegan potatoes are not only delicious to eat, but are low-sodium, gluten-free and low-calorie. Serve the crispy lemon pepper potatoes as a side dish with chicken, pork, lamb, beef or seafood. I served mine with roasted chicken and fresh broccoli.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 3/4 - 1 pound small potatoes, washed and dried
• 2 tablespoons olive oil
• 1 1/2 - 2 teaspoons lemon pepper seasoning

Here's how to make it: 

1. Put the olive oil and lemon pepper seasoning into a bowl big enough to hold all the potatoes. If you can't find tiny potatoes, you can use Yukon gold or other small potatoes and cut them into chunks. If the potatoes are really tiny, you can leave them whole. If they're bigger, cut in half. I like to do some of both. I used Kinder's Lemon Pepper Seasoning, but use your favorite.
2. Stir well to combine.
3. Add the potatoes and stir to coat.
4. Pour the potatoes onto a baking sheet in a single layer. For easier cleanup, I covered my baking sheet with aluminum foil.
5. Bake in a preheated 375-degree F oven until crisp and tender, about 20 minutes (ovens vary). Store any leftover potatoes in an airtight container in the fridge.

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