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 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...
