Best 2 Roasted Lemon Pepper Potatoes Recipes
If you're looking for a simple yet flavorful side dish, look no further than roasted lemon pepper potatoes. They're easy to make and can be enjoyed by people of all ages. Plus, they're a great way to use up leftover potatoes. These crispy and tangy potatoes are the perfect accompaniment to any meal, from roasted chicken to grilled fish. They're also great as a snack or appetizer. Best of all, they're incredibly easy to make, and only require a few simple ingredients. With just a few minutes of prep time, you can have these delicious potatoes roasting in the oven. And while they're roasting, you can focus on the rest of your meal.
This recipe provides two different ways to make roasted lemon pepper potatoes, one with fresh lemon and pepper, and the other with lemon pepper seasoning. This ensures that everyone can enjoy this dish, regardless of their dietary preferences. The fresh lemon and pepper version is a bit brighter and tangier, while the lemon pepper seasoning version is more savory and herbaceous. Both versions are delicious, so you can choose the one that you think your family and friends will enjoy the most.
ROASTED LEMON PEPPER POTATOES
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.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g
SLOW ROASTED SALMON FILLETS WITH POTATOES, LEMON VINAIGRETTE AND RED PEPPER PESTO
Steps:
- 1. Preheat oven to 400 degrees. Toss the potatoes with a few tablespoons of oil and season with salt and pepper. Arrange the potato slices in one layer in the bottom of the baking dish. Brush the potatoes with olive oil and season with salt and pepper to taste. Bake in the oven for 12-15 minutes, until lightly golden brown and slightly soft. Remove potatoes and reduce the heat of the oven to 250 degrees. 2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up. Roast in the oven to medium doneness, about 12-14 minutes. 3. While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto in a medium bowl. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste. 4. Remove the salmon from the oven and immediately drizzle each fillet with some of the vinaigrette and top each fillet with a small dollop of pesto.
Tips:
- To achieve crispy potatoes, ensure they are cut into even-sized pieces and tossed thoroughly in the olive oil, lemon pepper seasoning, salt, and garlic powder. This coating helps the potatoes crisp up and evenly brown in the oven.
- Roast the potatoes in a single layer on a baking sheet to promote even cooking and prevent steaming. Overcrowding the pan will result in soggy potatoes.
- Roast the potatoes in a preheated oven at a high temperature (425°F) for 20-25 minutes. This initial high heat will help to crisp up the potatoes' exteriors while keeping the interiors tender.
- After the initial roasting, reduce the oven temperature to 375°F and continue roasting for an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- To enhance the flavor, add fresh herbs like rosemary, thyme, or oregano to the potatoes before roasting. These herbs will infuse the potatoes with aromatic flavors.
- For a zesty twist, add a squeeze of fresh lemon juice or a teaspoon of lemon zest to the potatoes before roasting. This will brighten up the flavor and add a refreshing citrus note.
- If desired, sprinkle grated Parmesan cheese over the potatoes a few minutes before the end of roasting for a cheesy, golden-brown crust.
Conclusion:
Roasted lemon pepper potatoes are a simple yet flavorful side dish that can complement a variety of main courses. With their crispy exteriors and tender interiors, these potatoes are sure to be a hit at your next gathering. The combination of lemon, pepper, and garlic creates a zesty and aromatic flavor profile that is both satisfying and refreshing. Whether you serve them as a side dish for dinner or as a snack, these roasted lemon pepper potatoes are sure to impress.
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