Roasted Lemon Pepper Potatoes

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.

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 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.

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 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'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.

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.

Great dish! Made no changes except used only 2 very large potatoes as there were four of us for dinner. The liquid wasn't quite all used up at the end, so would either reduce the amount slightly or do all the potatoes, but they were still fabulous. Worth the extra work.

Outstanding! Family loved it. I used one lemon. But would use 2 next time. Caution on the cayenne pepper. If you don’t like spicy need to forgo. Chopped up the leftovers the next day and sautéed in some olive oil for a nice breakfast potato.

I didn't make any changes except that I used dried oregano instead of the fresh oregano sprigs. I thought they really were not bad, but not worth the effort to make them.

I was not a fan of this one. I think it's the only Chef John recipe I haven't liked. First, the potatoes took an hour and forty to cook until they were done (we do live at 6,300 feet elevation, so I'm sure that had something to do with it). Then after all that waiting, the flavor was just okay. I'm thinking if I decide to try it again, I'll cube the potatoes to cut baking time.

Another great one from Chef John. Made this for my wife. She loved it!

Excellent and very tasty. Well worth the time.

It turned out pretty well. I did roast the potatoes quite a bit longer than recommended because they hadn't absorbed all the liquid at the end of the recommended time. Also they were way too hot for my taste so if I make them again, I won't use cayenne pepper.

Awesome!!! I added a bit more lemon and left out the hot stuff. Still wonderful side dish!!!

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...

I followed the recipe as written, except one of my four potatoes was rotten, so I had less potato. Even so, it took well over an hour for the potatoes to soak up the juice. They ended up pretty bland. If I try again, I will reduce the broth, keep the lemon amount intact.

I used vegetable broth instead of chicken broth (vegans, here). While mine tasted delicious, they didn't brown and crisp like Chef John's. I will definitely try them again. Great flavor.

Very good. I added some fresh rosemary and parsley. I will make these again!

Liquid did not all evaporate, I did not get the crispy outside. Sure it is my oven. Beside that, the flavor of the tators was fabulous. I will definitely try this recipe again.

Best potatoes I have ever eaten. Put in the work, and get amazing results. I'm never going back to regular roasted potatoes again

The extra time it took to make these potatoes , was so worth it .Tasted great ,my guests raved about them .

I have the potatoes in right now had to put it back in the potatoes are soft but so much liquid still. I didn’t have any more lemons so used bottle lemon. Just removed them and still liquid but they are soft so I will leave it as is. I also love chef John so will try another recipe he may have on chicken. Will let you know how that comes out. This recipe takes toooo long when you need the oven to cook other foods.

Followed to a T - AWESOME!

Made according to recipe except that I used dried oregano instead of the fresh oregano sprigs. I thought they were okay but nothing special and won't make again. I like Chef John's recipes not this one especially.

Not a fan of cayenne pepper so used hys seasoning salt instead and a little extra lemon juice. Very delicious and something different for a side. Thank you Chef John

My potatoes looked exactly like Chef John's. I made them for a dinner guest who loves potatoes-- and he loved these! They were creamy inside with a nice crust on the outside, just as Chef John said they would. While I liked them, I found them to be a bit strong on the lemon side so next time I'll cut back on the lemon. I used the leftover potatoes the next day for a potato salad-- delicious! I just added mayo, celery, and celery seed. The potatoes had all of the needed seasoning and that bit of lemon in the original dish was a nice addition to a nice cold potato salad.

Okay so this was a really different recipe. I have some tips for next time, 1st you wanna stab the potatoes a bunch with a knife, and 2nd, only add little bits of the liquid mixture at a time making sure the liquid is filled up a little above the base of the potatoes, because dumping it all in at once was not working right. These turned out very good despite me having do dump some liquid out and adding back gradually. Dont be afraid to go heavy on the lemon juice over the broth, because it will make this recipe pop! Its a great idea, i just think the recipe could have been written a little better, regardless tho, thanks for sharing!

Amazing!

Followed this recipe precisely until after the second bake. My potatoes weren't baking but simmering in the juice. I ended up draining off most of the juice in order to have a baked rather than boiled potato. To achieve the same results as shown, the would probably have been in the oven another hour. Very disappointing

very easy and ran well with mac n cheese and homemade nuggies

Such an amazing dish. My husband took some to work and shared it with his coworkers. One said it tasted like what his Dad use to make?

There must be some magic in the steps and the timing because these are amazing. Read all the steps and make sure you start early enough but definitely try them. I can’t seem to get mine to get a little crust but I’m cooking mine in a braiser but they are still fabulous. I am new to Chef John’s recipes but i make a big deal out of Saturday and Sunday night dinner and would love for all of them to turn out this good. I’ll be taking a look at his other recipes for sure!

They were excellent

Total failure, could not believe it as I am a real fan of Chef John. Followed recipe precisely, but potatoes were not close to done at 55min at 400F and even with additional 15+ at 450+, still parts were not done. And the done parts were no way special/soft as described. Potatoes were fresh, oven is new and accurate. Something is just way off here!

Delicious!

I followed the recipe exactly. After the full cycle of turning over the potatoes, they still needed more time in the oven - I gave them another 1/2 hour per side to soak up the remaining liquid. Not sure what the issue was as my oven is usually pretty accurate for temperature/time. Perhaps I should have cut back on the liquid. The outsides did not crisp up much, but the potatoes did gain a great flavour from the infusion of broth, lemon, oregano (and the rosemary I added in addition). They also had the creamy texture mentioned in the recipe. I may try putting some shredded sharp cheddar on the next batch and giving them a few minutes under the broiler to finish them. These get a 4 out of 5 from me for flavour, though.

I don't know if I did something wrong, but these were absolutely terrible.

I have made this at least a dozen times. I double the lemon based on my own taste. I found that golden potatoes work better than russet. They get creamier but are not quite as hard on the outside. I must say, this would be on my last meal list if I had one.....superb chef John.

The potatoes were too dry

My son enjoyed these.

Amazing! I spend little time in kitchen as I don't like to cook. This was a little time consuming but sooo worth it! Followed directions exactly and used cast iron dutch oven and these were so good that husband made me promise to make again! That is success!

These potatoes were delicious and simple to do. Watch the video as it will really help in preparing these potatoes. I made them exactly as the recipe states only I just used one potato as it was just for two of us. Changed the servings on the recipe and used the measurements it came up with and it was perfect. I used fresh rosemary and thyme as that is what I had in the fridge. Lovely flavour and texture!

This was a pretty good recipe. Did not alter in any way. You can definitely taste the lemon and pepper in the flavoring. Definitely will make again!

Turned out really well. Sprinkled with lemon pepper. Was afraid to use too much cayenne but will use more next time. Didn’t have a lemon so added a bit of lemon juice to broth but will use an actual lemon next time. Didn’t need whole amount of broth either.

It was good. We made it exactly by the recipe. If I made it again, I'd seriously cut down on the salt and go easier on the cayenne pepper as it overpowers the lemon.

Good! I did leave out the cayenne pepper for my heat averse fam.

Bursting with flavour!

I made this dish for my boyfriend and myself and we both really like it and will make again. The only change I would make is next time I will pierce the potato with a fork a few times after I have sliced it. I didn't really feel like any of that flavor soaked in.

Made this recipe exactly. So very good. Made homefries with leftovers. The best homefries ever. This is a definite keeper.

These were really great!

These are a little "fussy" but worth it. My husband asks for them frequently.

A bit greasy

Chef John is THE Man, hands down! But . . . I may have upped him a little bit on this one. I changed none of the ingredients (OK, so I added some fresh rosemary and thyme twigs - my preference!), but with one exception. I did it ALL in my trusty old electric frying pan. You know, that old relic we all have sitting in the bottom shelf of the cupboard. Set it on 400 degrees, put the lid on, followed each step and timing exactly, and never used the oven. Turned out great . . . and was so simple. A delicious recipe. Thanks again, Chef John.

If you don't give this 5 stars you either don't like lemon, don't like pepper, or made it wrong. And I live at a high altitude so the reviewer that thought that was the problem was not correct. Solutions? Maybe you need to turn your oven up, as all ovens are different with their temps. And don't make lemon pepper potatoes if you don't like lemon...or pepper, lol!

This was awesome!!! All I had during this self isolation period was the tiny little potatoes (which I love to roast). It still turned out amazing. No overpowering lemon or pepper so the buttery flavor of the potatoes came through. . My fiancé absolutely loved it!!

Very lemony. Took longer to bake all of the liquid away but very tasty.

Bland, but I am not a fan of potatoes. Will not make again.

Made exactly as called for in recipe. Nice change up from just baked potato. Will make it again

lots of changes. will make again in a heart beat. added parsley " fresh", more fresh lemon juice and zest than called for, and a Chile, paprika, garlic mix that I had. also used fingerling potatoes.

Loved this very much! Whatever was left over from dinner we ate for breakfast :) The second time I made them I added MORE lemon and pepper, as well as some sweet paprika. It's a bit fiddly with all the turning, but well worthh it!

Well worth the time it takes! Outstanding flavor and texture!