Sometimes the simplest recipes are the ones everyone reaches for first. These crispy lemon pepper potato wedges come together with just five ingredients and barely any prep, making them one of the easiest appetizers or sides you can put on the table. Little Reds™ get quartered, tossed in olive oil, fresh lemon juice, and cracked black pepper, then roasted until golden and tender with just the right amount of crisp. They’re naturally vegan and gluten-free, so they work for just about everyone at the table. Finish with a sprinkle of lemon zest for a little extra brightness and serve straight from the pan.

On-the-Go Tip

These wedges hold up well at room temperature making them a great option for potlucks, picnics, or sideline snacking. Let them cool slightly before packing in a single layer in a lidded container to keep them from getting soggy. Pack a small container of your favorite dipping sauce on the side for an easy crowd-pleasing snack.

Kid-Friendly Tip

This is a great recipe for getting kids involved from the start. Little ones can help toss the potato wedges in the bowl with the oil and seasoning, while older kids can take on juicing the lemon and zesting it over the finished wedges. The mild, bright flavors make these a great entry point for kids who are still warming up to roasted vegetables, and the fun wedge shape makes them easy and satisfying to pick up and dip.

Prep
5 mins
Cook
30 mins
Serves
8
Ingredients
5
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Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl

Ingredients

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  • 3 lbs Little Potatoes (this recipe uses Little Reds™, but you can use any variety you like!)
  • 1/4 cup olive oil
  • 1 lemon, zested and juiced
  • 1 tsp black pepper
  • 1 tsp salt
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Instructions

  • Step 1

    Preheat oven to 400 °F and line a rimmed baking sheet with parchment paper.

  • Step 2

    Halve little potatoes lengthwise, and then slice again to quarter.

  • Step 3

    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.

  • Step 4

    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.