Roasted Lemon Pepper Potatoes

Roasted Lemon-Pepper Potatoes

4.3

(90)

74 Reviews

13 Photos

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. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.

John Mitzewich

Updated on January 20, 2024

Prep Time:

10 mins

Cook Time:

45 mins

Additional Time:

10 mins

Total Time:

1 hr 5 mins

Servings:

Yield:

8 potato halves

Jump to Nutrition Facts

Ingredients

4 large russet potatoes
freshly ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
¼ cup olive oil, or more to taste
1 cup chicken broth
3 tablespoons fresh lemon juice, or to taste
2 teaspoons lemon zest
4 sprigs fresh oregano leaves, or more to taste (Optional)

Directions

Preheat the oven to 400 degrees F (204 degrees C).
Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.

Chef John

Chef's Notes

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.

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 great eaten hot and fresh, but if for some reason you don't finish them all, they make the best home fries you'll ever eat. Just cut them up and fry in some olive oil until crispy.

Nutrition Facts (per serving)

206	Calories
7g	Fat
33g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 206
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 1mg	0%
Sodium 207mg	9%
Total Carbohydrate 33g	12%
Dietary Fiber 4g	15%
Total Sugars 2g
Protein 4g	8%
Vitamin C 38mg	43%
Calcium 27mg	2%
Iron 2mg	8%
Potassium 786mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection