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.

Roasted Lemon Pepper Potatoes

russet potatoes

black pepper

cayenne pepper,

salt

olive oil,

chicken broth

lemon juice,

lemon zest

oregano leaves,

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.


I have to say....this was a little more steps than normal, but soooo worth the effort!!!  Word of caution though:  be careful with the cayenne pepper if you do not like it too spicy.  Otherwise go for it!!!  Instead of oregano which I did not have on hand, I threw in some sage, rosemary and thyme (all fresh) and  WOW! it was what took this recipe to the next level!  The herbs were crunchy and I put them on top of the potatoes.  Not only was it delicious but added to the presentation.  Thanks Chef John for this wonderful recipe which I will be fixing a lot!

I enjoyed it but the family did not. To be fair they have a valid point, the pepper  overpowered the lemon and other seasonings.  Too spice for them, should be called peppery lemon potatoes. Also took longer than an hour to soak up all of the liquid.

Excellent basic recipe.  I made it once as written and have since  varied the spices to adapt it to my tastes.  As noted the left overs make great pan fries.

I love Chef John's recipes and usually they are rock solid tasty dishes, but this one just didn't deliver for me.  Perhaps I did something wrong.  There was some initial hesitation because the video does not instruct on how long to roast the potatoes for the final homestretch.  My potatoes were much smaller than his and they were in for at least 30 minutes and still weren't crispy like his (still quite a bit of olive oil pooled on the bottom).  So after thirty minutes, I turned on the broiler for 7-8 minutes and got a little crisp, but basically wrecked my pan by burning on the remnants at the bottom.  So I finally got a little crisp, but upon eating them, they just didn't have that much flavor.  I used plenty of lemon zest and juice and a lot of pepper, but the dish was just bland.  This recipe, especially given the amount of work involved, just isn't one I'd use again.  I'd prefer a normal baked potato.

I loved them. MY girlfriend not so much. 

I found them to be just what the recipe said it would be. Crunchy outside and hot soft potato inside. 

I will make again.

I substituted chicken base (I highly recommend Better than Bouillon brand) about 1 1/2 tsp mixed into 3/4 cup water with 1/4 cup lemon juice in place of the lemon zest. I also used "Slap your mama" cajun seasoning salt in place of the salt and peppers. This will become part of my regular rotation - excellent and not labor intensive, just remember to ask Alexa to remind you to flip them at the appropriate times.

I love how the lemon flavor actually infuses itself inside the potatoes like the lemon potatoes I once had at a Greek restaurant. It does take longer than stated for the broth to be absorbed. I had about two cups of broth to use so I poured it all on for part of the cooking time. Then I drained off the extra lemon/broth so that the rest could be absorbed. When serving I drizzled it back on the potatoes instead of the oil suggested. Delicious.

I've made these a couple of times now and they are incredible! I use dry oregano instead of fresh and it comes out just fine. The only thing that is off is the cooking time. For me they usually need an extra 10 or 15 mins to absorb all the liquid.

will make again but everyone thought they were way to lemony and too strong flavored... other than that I will try again and just do less.. no doubt a Preference thing...

roasted lemon pepper potatoes

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 8

Author : Chef John

Ingredients

Instructions

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