Best 3 Lemon Pepper Fries Recipes

**Introducing Lemon Pepper Fries: A Delightful Culinary Creation**

Crispy, golden-brown fries seasoned with a tantalizing blend of tangy lemon and piquant pepper—that's the irresistible allure of lemon pepper fries. These addictive treats, a symphony of flavors and textures, will elevate any occasion, be it a casual family gathering, a lively party, or a cozy night in. Join us on a culinary journey as we explore three delectable recipes that showcase the versatility of lemon pepper fries. From classic air fryer fries to oven-baked delights and tantalizingly crispy pan-fried fries, we'll guide you through each step, ensuring perfect results every time. Get ready to indulge in a flavor sensation that will leave your taste buds craving more.

Here are our top 3 tried and tested recipes!

LEMON-PEPPER FRIES

Lemon-Pepper Fries image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h45m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 russet potatoes (about 1 1/2 pounds)
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons grated lemon zest (from 1 lemon)
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
Vegetable or canola oil, for deep-frying
2 tablespoons chopped fresh parsley

Steps:

Peel and rinse the potatoes. Slice them lengthwise into thin slices, and then into thin sticks. Place the potato sticks in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours.
Make the seasoning: Mix the pepper, lemon zest, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.
When you're ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F.
Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry. Carefully drop half of the fries into the oil and cook until they start to soften, 2 to 5 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.
Increase the oil temperature to 400 degrees F. Fry the potatoes in two batches again until golden brown and crisp, 2 to 5 minutes, returning the oil to 400 degrees F between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. When all the fries are cooked, toss with the parsley.

LEMON-PEPPER OVEN FRIES

Lemon-Pepper Oven Fries image

Flavored with lemon, garlic, oregano and pepper, these are a quick, easy and refreshing change from ordinary potatoes. They are a perfect accompaniment to many dishes, and take no time at all to put together for a nice weeknight supper.

Provided by EdsGirlAngie

Categories Lemon

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 medium baking potatoes
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon fresh coarse ground black pepper
1 teaspoon finely grated lemon, zest of
3 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon dried oregano

Steps:

Preheat oven to 425 degrees F.
Wash but don't peel potatoes.
Quarter potatoes lengthwise, then cut quarters in half (also lengthwise)- or cut in 1/4-inch slices.
Toss potatoes with oil, lemon juice, salt, pepper, lemon zest, garlic and oregano.
Spread potato wedges on a shallow, lightly oiled baking sheet and bake for about 35 minutes, or until tender but crisp and browned around the edges.
Correct seasoning.
To serve, I like to squeeze more lemon juice on the potatoes just before serving!

LEMON PEPPER LAMB FRIES (LEMON PEPPER MOUNTAIN OYSTERS)

Lemon Pepper Lamb Fries (Lemon Pepper Mountain Oysters) image

A zesty mix of lemon and tangy peppers with buttery lamb fries more tender than any chicken. Great for a romantic, interesting dinner for two.

Provided by SloppyJoe2

Categories Main Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

12 lamb fries (testicles)
1 ½ teaspoons vegetable oil
3 Armenian chile peppers, seeded and sliced
½ onion, chopped
½ cup fresh spinach, trimmed and coarsely chopped
3 tablespoons butter
2 tablespoons lemon juice
1 ½ teaspoons lemon pepper
½ teaspoon salt

Steps:

Slice each lamb fry in half lengthwise, and remove from the membrane; set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Stir in the lamb fries, and cook for about a minute until they begin to firm and change color. Stir in the Armenian peppers, onion, spinach, and butter. Season with lemon juice, lemon pepper, and salt. Cook and stir until the lamb fries are firm and white in the center, and the liquid from the vegetables has cooked down, 15 to 20 minutes.

Nutrition Facts : Calories 586.3 calories, Carbohydrate 10.4 g, Cholesterol 393.2 mg, Fat 44.9 g, Fiber 1.8 g, Protein 35.5 g, SaturatedFat 19.8 g, Sodium 1142.8 mg, Sugar 5.3 g

Tips:

Choose the right potatoes: Russet potatoes are the best choice for making fries because they are starchy and have a fluffy interior.
Cut the potatoes into even-sized strips: This will ensure that they cook evenly.
Soak the potatoes in water: This will help to remove excess starch and prevent the fries from sticking together.
Dry the potatoes thoroughly: This will help them to crisp up in the oven.
Season the potatoes: Use a combination of lemon pepper seasoning, salt, and garlic powder to flavor the fries.
Bake the fries in a single layer: This will help them to cook evenly and prevent them from steaming.
Flip the fries halfway through cooking: This will ensure that they cook evenly on all sides.
Serve the fries hot: Lemon pepper fries are best served immediately after they are cooked.

Conclusion:

Lemon pepper fries are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside and fluffy on the inside, with a tangy and flavorful lemon pepper coating. These fries are sure to be a hit with everyone at your table!