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Roasted Lemon Pepper Potatoes

Rated as 4.2 out of 5 Stars
63k

"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."
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Ingredients

1 h 5 m servings 206
Original recipe yields 8 servings (8 potato halves)

Directions

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  1. Preheat the oven to 400 degrees F (204 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
  5. 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.
  6. 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.

Footnotes

  • 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; 7 32.8 3.9 < 1 207 Full nutrition

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Reviews

Read all reviews 21
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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. Als...

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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 ...

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. Als...

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 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 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 v...

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.

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 slightl...

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.

Excellent and very tasty. Well worth the time.