Got this bright and zesty spring side dish from my older sister and it requires just 4 ingredients for the perfect holiday feast

This bright and zesty little side dish came to me from my older sister one Easter many years ago, and it’s been on our holiday table ever since. It’s the kind of simple, no-fuss recipe Midwestern cooks appreciate: just four ingredients, a hot oven, and a pan lined with foil so cleanup doesn’t steal time from family. Baby potatoes get roasted until they’re golden and crisp around the edges, then finished with fresh lemon and plenty of cracked pepper for a springtime lift. It’s practical enough for a weeknight, but special enough to tuck right in next to your ham or roast at any holiday feast.

These lemon pepper baby potatoes are wonderful alongside baked ham, roast turkey, or a simple pan-roasted chicken. I like to round out the plate with something green and fresh, such as steamed green beans or a tossed salad with a light vinaigrette, to echo the brightness of the lemon. They also sit nicely next to meatloaf or grilled pork chops for a Sunday dinner. Serve them straight from the foil-lined pan while they’re still hot and crackly, with extra lemon wedges on the table for anyone who likes a bit more zing.

Servings: 4

1 1/2 pounds baby potatoes, rinsed and patted dry

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil, shiny side up, and lightly crimp the edges so any juices stay on the pan.

If your baby potatoes are larger than a big marble, cut them in half so they are all roughly the same size. Leave very small ones whole. Pat them dry with a clean towel so the oil and seasoning will cling.

In a large bowl, combine the olive oil, lemon zest, cracked black pepper, and kosher salt if using. Stir to make a loose paste.

Add the baby potatoes to the bowl and toss until every potato is well coated with the lemon-pepper mixture. Take a moment to really roll them around with your hands; that’s what gives them such good flavor.

Spread the coated potatoes out in a single layer on the foil-lined baking sheet. Turn any cut sides down so they can brown nicely against the hot pan.

Place the pan on the middle rack of the preheated oven and bake for 25 to 30 minutes, stirring once about halfway through, until the potatoes are tender when pierced with a fork and the edges are deeply golden.

As soon as the potatoes come out of the oven, drizzle them with the fresh lemon juice and gently toss right on the pan so the hot potatoes soak it up. Taste and add a pinch more salt or pepper if you like.

Serve the potatoes hot, straight from the foil-lined pan or transferred to a warm serving dish, making sure to spoon over any lemony juices from the bottom.

If you like a gentler pepper flavor, use 1 teaspoon cracked pepper to start and pass extra at the table; for those who love a bit of bite, increase to 2 teaspoons. You can swap olive oil for melted butter or a neutral vegetable oil if that’s what you keep on hand, though olive oil gives a nice, fruity note against the lemon. For a slightly different citrus twist, try using half lemon and half lime juice at the end, still keeping the total amount of juice the same. These potatoes can be made with small red or gold potatoes instead of baby potatoes; just cut them into 1- to 1 1/2-inch chunks so they roast at the same rate. If you need to hold them for a bit before serving, turn the oven down to 200°F and keep the pan in the oven for up to 20 minutes, adding the lemon juice right before they go to the table so the flavor stays bright. For food safety, always wash and dry the potatoes before cooking to remove any soil, and avoid leaving the finished dish at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly in a hot oven until steaming before serving.