lemon and black pepper roasted potatoes
crisp and browned on the outside and creamy inside, these roasted potatoes are the perfect accompaniment to a big holiday bird, and to just about any other poultry, meat, or fish . the bright lemon flavor and gentle pepper kick put them a big step above plain potatoes, but they're easy to make . and they reheat well if you want to make them ahead . the recipe is a yummly original created by david bonom https //www.yummly.com/dish/author/david bonom .
lemon zest, fresh lemon juice, nonstick cooking spray, russet potatoes, olive oil, salt, coarsely ground black pepper, salt, coarsely ground black pepper
- 2.0 teaspoon lemon zest
 - 1.0 tablespoon fresh lemon juice
 - nonstick cooking spray
 - 3.0 pound russet potatoes
 - 2.0 tablespoon olive oil
 - 0.8 teaspoon salt
 - 0.8 teaspoon coarsely ground black pepper
 - salt
 - coarsely ground black pepper

- preheat oven to 425degf.
 - prepare the lemon zest and juice, and set aside.
 - 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.
 - 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.
 - roast potatoes on middle rack of oven until tender and lightly browned, stirring once or twice, 35 45 minutes.
 - check to see that potatoes are done.
 - remove from oven or add time as needed.
 - 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 teaspoon lemon zest
- 1.0 tablespoon fresh lemon juice
- nonstick cooking spray
- 3.0 pound russet potatoes
- 2.0 tablespoon olive oil
- 0.8 teaspoon salt
- 0.8 teaspoon coarsely ground black pepper
- salt
- coarsely ground black pepper

 ### Assistant: The ingredients you'll need are:
- 2.0 teaspoon lemon zest
- 1.0 tablespoon fresh lemon juice
- nonstick cooking spray
- 3.0 pound russet potatoes
- 2.0 tablespoon olive oil
- 0.8 teaspoon salt
- 0.8 teaspoon coarsely ground black pepper
- salt
- coarsely ground black pepper


You can follows these steps to make the recipe:
- preheat oven to 425degf.
- prepare the lemon zest and juice, and set aside.
- 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.
- 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.
- roast potatoes on middle rack of oven until tender and lightly browned, stirring once or twice, 35 45 minutes.
- check to see that potatoes are done.
- remove from oven or add time as needed.
- 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.
- .

