Lemon And Black Pepper Roasted Potatoes

• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• nonstick cooking spray or olive oil
• 3 pounds russet potatoes
• 2 tablespoons olive oil
• 3/4 teaspoon salt for potatoes
• 3/4 teaspoon coarsely ground black pepper for potatoes
• salt optional, to taste
• coarsely ground black pepper optional, to taste

1. Preheat oven to 425u0b0F.
2. Prepare the lemon zest and juice, and set aside.
3. Coat a large sheet pan with cooking spray or olive oil. Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a large bowl.
4. Add olive oil, reserved lemon juice, salt, and pepper to bowl with potatoes and toss well to coat. Arrange potato mixture in a single layer on prepared sheet pan.
5. Roast potatoes on middle rack of oven until tender and lightly browned, stirring once or twice, 35-45 minutes.
6. Check to see that potatoes are done. Remove from oven or add time as needed.
7. Sprinkle reserved lemon zest over potatoes and stir to combine. Season with more salt and pepper if you like. Transfer to a serving bowl and serve.

lemon zest, lemon juice, nonstick cooking spray, russet potatoes, olive oil, salt, ground black pepper, salt, ground black pepper

Taken from www.yummly.com/recipe/Lemon-and-Black-Pepper-Roasted-Potatoes-9083688 (may not work)