Combine kosher salt and lemon zest in a bowl, mix well. Place in a container with a tight fitting lid and let sit at least an hour to allow lemon oils to be absorbed into the salt.
Preheat oven to 400ºF.
Toss potatoes with a liberal amount of lemon salt, cracked pepper and olive oil.
Place on a sheet pan and roast 30 to 45 minutes or until potatoes are nice and brown.
Season to taste with more lemon salt as needed.
Chef's note: The longer the lemon salt sits, the more flavor it develops. Great on seafood and chicken. Keep covered in a cool dark place and it will keep fresh at least a month.
