• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kelsey Smith logo

  • Recipes
    • Main Dish
    • Slow Cooker Recipes
    • Instant Pot
    • Breakfast
    • Dessert
    • Vegetarian
  • Slow Cooker
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Slow Cooker
  • Instant Pot
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker
    • Instant Pot
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sides & Snacks

    Lemon Pepper Fries

    Published: Nov 12, 2021 · Modified: Nov 5, 2021 by Kelsey Smith

    • Facebook
    • Email
    Jump to Recipe

    These lemon pepper fries with ground black pepper, fresh lemon zest, and fresh parsley are oven-baked until golden and crispy.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    A plate filled with lemon pepper fries with a side dish filled with ketchup.

    The fresh lemon zest and parsley make these lemon pepper fries restaurant quality. These french fries are gluten-free, dairy-free, vegetarian, and vegan, making them a great side dish for a variety of burgers, wings, sandwiches.

    This recipe pairs well with avocado lime ranch dressing, bacon aioli, and buffalo chicken thighs.

    Jump to:
    • Ingredients
    • Instructions
    • Ingredient notes and substitutions
    • How to zest a lemon
    • Equipment
    • Storage
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    It takes just a few ingredients to bring these french fries to life.

    Lemon pepper fries ingredients: russet potatoes, olive oil, ground black pepper, salt, garlic powder, fresh parsley, and lemon zest.
    • russet potatoes
    • olive oil
    • coarse ground black pepper
    • salt
    • garlic powder
    • fresh parsley
    • lemon zest

    See the recipe card for quantities.

    Instructions

    Preheat the oven to 400°F.

    Scrub and rinse the potatoes. Cut the potatoes lengthwise into ½-inch slices. Then cut each slice lengthwise into ½-inch fries using a chef's knife.

    A thin horizontal potato slice cut into half-inch potato sticks to make French fries.
    This is how you cut a potato into french fries.

    In a large bowl, soak the potatoes in cold water for 1 hour. Remove them from the bowl, rinse them in fresh water, and dry them thoroughly.

    Important Note: After soaking the potatoes, dry them very thoroughly with a kitchen towel or paper towels before baking to ensure they will become crispy and golden. Wet fries will not crisp up as well.

    A bowl of potato sticks submerged in water.

    Toss potatoes with olive oil, black pepper, salt, and garlic powder.

    A bowl of uncooked french fries tossed with black pepper.

    Spread evenly in a single layer on a parchment-lined baking sheet.

    Tip: The parchment paper helps keep the fries from sticking, which makes it easier to flip them.

    A sheet pan lined with parchment paper and covered with uncooked french fries coated in oil and black pepper.

    Bake for 25 minutes. Increase the oven temperature to 400°F, flip the fries, and then return to the oven for about 15 minutes or until golden.

    Toss with fresh parsley and lemon zest.

    Lemon pepper fries topped with fresh parsley on a baking sheet lined with parchment paper.

    Ingredient notes and substitutions

    Potatoes - This recipe has only been tested with russet potatoes. If you use another type of potato, I would love to hear about it in the comments.

    Oil - This recipe calls for olive oil, but you can also use canola oil or vegetable oil for a more neutral flavor.

    Pepper - This recipe calls for coarse ground black pepper. Pure ground black pepper can also work (same quantity).

    Parsley - I only recommend the use of fresh parsley in this recipe. If regular parsley is not available, look for Italian or curly parsley.

    Lemon zest - If you would like to use lemon pepper seasoning instead of coarse ground black pepper and fresh lemon zest, replace both the pepper and lemon ingredients with 1 tablespoon of lemon pepper seasoning before baking. Add more after baking if needed.

    Close up of lemon pepper fries topped with fresh parsley on a plate.

    How to zest a lemon

    Zesting a lemon is easy. I use a citrus zester/cheese grater (also called a microplane). If you have a box grater, that will work as well.

    1. Hold the citrus zester in one hand by the handle. Place the other tip of the microplane on the counter, holding it at an angle.
    2. Hold the lemon in your other hand and push it lengthwise down the zester from the handle to the other tip.
    3. Rotate the lemon as needed to get more of the bright yellow peel.

    Tip: Use the outermost layer of the lemon peel. The white layer underneath can be bitter.

    A small pinch bowl filled with fresh lemon zest next to a whole lemon and a microplane zester.

    Equipment

    • Chef's knife
    • Citrus zester
    • Baking sheet
    • Parchment paper

    Storage

    Store leftover French fries in an airtight container for two days. Reheat in a small amount of olive oil in a skillet on the stove or in the oven at 400°F for 5–10 minutes.

    📖 Recipe

    Close up of lemon pepper fries topped with fresh parsley on a plate with a side of ketchup.

    Lemon Pepper Fries

    These lemon pepper fries with ground black pepper, fresh lemon zest, and fresh parsley are oven-baked until golden and crispy.
    Print Pin Email Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Soak Time: 1 hour
    Total Time: 1 hour 50 minutes
    Calories: 369kcal
    Author: Kelsey Smith
    Servings: 2 people

    Equipment

    • Chef's knife
    • Citrus zester
    • Baking sheet
    • Parchment paper
    Prevent your screen from going dark

    Ingredients

    • 1-½ lb russet potatoes about 2-3 potatoes
    • 1-½ tablespoon olive oil
    • 1-½ teaspoon coarse ground black pepper
    • 1 teaspoon salt
    • ¼ teaspoon garlic powder
    • 1 tablespoon fresh parsley chopped
    • 3 teaspoon lemon zest about 1 lemon

    Instructions

    • Preheat oven to 400°F.
    • Scrub and rinse the potatoes. Cut the potatoes lengthwise into ½-inch slices. Then cut each slice lengthwise into ½-inch fries.
    • In a large bowl, soak the potatoes in cold water for 1 hour. Remove them from the bowl, rinse them in fresh water, and dry them thoroughly.
    • Toss potatoes with olive oil, black pepper, salt, and garlic powder.
    • Spread evenly in a single layer on a parchment-lined baking sheet. Bake for 25 minutes. Increase the oven temperature to 400°F, flip the fries, and then return to the oven for about 15 minutes or until golden.
    • Toss with fresh parsley and lemon zest.

    Notes

    Nutrition was estimated using WP Recipe Maker.
    After soaking, dry the potatoes thoroughly with a kitchen towel or paper towels before baking to ensure they will become crispy and golden.

    Nutrition

    Calories: 369kcal | Carbohydrates: 63g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1182mg | Potassium: 1459mg | Fiber: 5g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 3mg

    Note: Nutrition was estimated using WP Recipe Maker.

    Tried this recipe?Tag @ByKelseySmith or use #bykelseysmith!
    « Bacon Aioli
    Meatloaf with Ritz Crackers »

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

    Reader Interactions

    Comments

    1. Supriya Kutty says

      April 04, 2022 at 2:23 am

      The lemon pepper fries have a strong tangy taste which I feel is far more better than the plane salted ones.Thank you so much for sharing this recipe steps and guide.I and y family liked thre lemon pepper fries.

      Reply
      • Kelsey Smith says

        April 04, 2022 at 9:51 am

        Happy to hear that! Thanks for coming back to leave a comment.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy family recipes.

    More about me →

    Popular

    • Rotel Chicken Spaghetti
    • Meatloaf with Ritz Crackers
    • Overnight Oats with Protein Powder
    • Slow Cooker Chicken Thighs and Vegetables with Herbs

    Footer

    ↑ back to top

    About

    • About Me
    • Contact Me
    • Shop My Amazon Store
    • Privacy Policy

    Newsletter

    • Sign Up

    Follow Me

    • Instagram
    • Facebook
    • Facebook Recipe Group

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Kelsey Smith

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok