Tuesday, September 11, 2018

Roasted Lemon Pepper Potatoes – The Side Dish That Doesn’t Play Second Fiddle

If you’ve made and loved our Greek Lemon Chicken, and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it’s basically the best of those two recipes put together, minus the chicken. The only problem is, whatever main course you decide to go with is in serious danger of being upstaged.

Speaking of chicken, if you happen to be roasting one, besides keeping the bones for stock, be sure to save the rendered fat as well, since that will elevate this dish to even greater heights. Also, feel free to add some garlic here, but if you do, I’d go with whole cloves, since minced garlic may burn onto the bottom of the dish towards the end of the roasting time.

These are incredible eaten hot and fresh, but if for some reason you don’t finish them all, they make the best homefries you’ll ever eat. Just cut them up, and fry in some olive oil until crispy. They’re so good, you’ll be tempted to make them just for that purpose, although that will take way more willpower than I possess. Regardless, I really do hope you give these Lemon Pepper Potatoes a try soon. Enjoy!


Ingredients for 8 Portions Lemon Pepper Potatoes:
4 large russet potatoes
salt, freshly ground black pepper and cayenne to taste
1/4 cup olive oil, or enough to cover bottom of baking dish
fresh oregano springs, optional
1 cup chicken broth
2 teaspoons lemon zest
juice from 1 or 2 lemons
- Roast at 400 F. for 20 minutes, flip and cook another 15 min., then flip again, and continue roasting until very tender and crusty.

18 comments:

Peter said...

Hi Chef John! I was wondering if you could please post your oxtail stew recipe again. The link on your site doesn't work, I made the stew once and it was soooo good and so I want to make it again. Please help, thanks!

Unknown said...

Do you think this recipe would work with smaller pieces? quartered or smaller russets?

Daniel Brandenburg said...

These potatoes look amazing! What's the approximate time they are in the oven for the third time?

Marina Flores said...

JUST WHAT I NEEDED!!!! THANKS!

Robin Betts said...

I just made these, using a sprig or two of rosemary .. all the beautiful velvety texture of a fondant potato, with little extra kick from the lemon. A really nice dish, and no trouble. I only had a metal roasting tray though, so although a lot of the goodies did stick to the potato, some stuck to the tray... and I wanted them ALL.

So this is just to say, if you've got one, ensure you are using a a ceramic or Pyrex roasting dish, as shown.

Unknown said...

wow, these look and sound amazing!

Stark Radio said...
This comment has been removed by the author.
Ratty said...

Gonna break my low-carb diet for these. So if I use chicken fat do I use that instead of the 1/4 cup olive oil?

NoUseForAName said...

how long is the last stage? Approximately? Thanks!

Mark Powers said...

Hey Chef John, I made this the other night thank you so much for this recipe. Is it possible for you to go revisit your white clam sauce video and write a blog about the ingredients that you used?

Mark Powers said...

Hey Chef John, I made this the other night thank you so much for this recipe. Is it possible for you to go revisit your white clam sauce video and write a blog about the ingredients that you used?

Robin Megill said...

How long did you cook them the last time you put them in the oven? You just said until they are done but not sure if that’s means 5 minutes or 50 minutes

KBO said...

You, sir are the Supremo of Spuds! The Prince of Potatoes! The Waldo Pepper of Lemon Pepper Patatas! Cheers, BH

beemo said...

Delicious -- I didn't quite the perfect outer crispiness but it was my first effort. For lovers of all things lemon, and all things potato, this is a great treat.

Florida Cracker said...

Chef John,

You and your videos are amazing and your encouraging: “Enjoy!” is a never misplaced on any of your splendid creations.

My request and wish has little to do with ingredients and recipes but more with the selection, care and maintenance of equipment and utensils. Here are my questions and a request that you blog post an illuminating tutorial for your myriad devotees:

1. Wood- you use a lot of wooden spoons and cutting boards and the latter often are used slicing and dicing raw meats such as chicken, beef and seafood. How do you recommend cleaning these?
2. Knives- your knives just glide easily through any variety of ingredients and I'd like to know how you sharpen them and keep them sharp.
3. Wrap- your plastic wrap seems almost always easy to tear into uniform pieces that don't wad up into a frustrating tangle. Is there a particular brand or technique that you can mention?
4. Singles/couples, large groups- Can you please from time to time mention in your posts how to reduce or expand the amounts for smaller or larger portions if halving or doubling might not work?

Angela said...

Definitely making these potatoes this weekend. Thanks, Chef John!

orangehero said...

LOL @ for 8 portions, more like 1 portion eaten standing up in front of the oven

Daniel said...

Hi Chef John,

It looks like your recipe instruction are missing a few steps. I took the liberty of writing them. Hope they meet with high standards.

- Cut small piece of the potato from opposite sides so that potato can sit nicely in the bottom of roasting pan
- Without changing the orientation of the potato, cut potato in half.
- Place in roasting pan with the long cut side facing up.
- Brush olive oil over the potato.
- Season with kosher salt and pepper and cayenne pepper to taste.
- Roast at 400 F. for 20 minutes,
- Flip potatoes over and leave in pan while preparing braising liquid.
- To Prepare liquid, combine 1 cup chicken broth, 2 teaspoons lemon zest and juice of one or two lemons.
- Pour over the potatoes making sure the lemon zest is well distributed over all the potatoes.
- Season with pepper
- place a few sprigs of fresh oregano throughout
- cook another 15 min.,
- then flip again, and continue roasting until very tender and crusty and the broth has evaporated or absorbed in the potato.

- Serve potato with long cut side up which should be golden and crusty.