Crispy potato wedges seasoned with cracked pepper, lemon juice, and olive oil. They’re vegan and gluten-free, and a perfect appetizer for everyone!
- Baking sheet
- Parchment paper
- Large bowl
- 3 lbs Little Potatoes
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 1 tsp black pepper
- 1 tsp salt
Preheat oven to 400 °F and line a rimmed baking sheet with parchment paper.
Halve little potatoes lengthwise, and then slice again to quarter.
In a large bowl, combine oil, one tablespoon of lemon juice, pepper and salt, and stir to combine. Add potato wedges and toss to coat.
Spread wedges evenly on prepared baking sheet and baking for 20 minutes. Flip potatoes and bake ten more minutes until tender inside and light golden brown on the outside. Sprinkle with lemon zest if desired and serve.