Roasted Lemon Pepper Potatoes

Potato Side Dish - Side Dish

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.

Brief

Prep 10 mins

Cook: 45 mins

Additional: 10 mins

Total: 1hr5 mins

Servings: 8

Yield: 8 potato halves

Roasted Lemon Pepper Potatoes

Ingredients

4 large russet potatoes

freshly ground black pepper to taste

¼ teaspoon cayenne pepper

or to taste

kosher salt to taste

¼ cup olive oil

or more to taste

1 cup chicken broth

3 tablespoons fresh lemon juice

or to taste

2 teaspoons lemon zest

4 sprigs fresh oregano leaves

or more to taste

Side Dish

Directions

Step 1

Preheat the oven to 400 degrees F (204 degrees C).

Step 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.

Step 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.

Step 4

Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.

Step 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.

Step 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.

Nutritional Information

Roasted Lemon Pepper Potatoes

Servings Per Recipe:8

Calories: 205.9

% Daily Value *

Protein: 3.9g 8%

Carbohydrates: 32.8g 11%

Dietary Fiber: 4.2g 17%

Sugars: 1.7g

Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0.8mg

Vitamin A Iu: 41.6IU 1%

Niacin Equivalents: 2.9mg 22%

Vitamin B6: 0.5mg 34%

Vitamin C: 38.4mg 64%

Folate: 29.9mcg 8%

Calcium: 26.7mg 3%

Iron: 1.5mg 9%

Magnesium: 43.5mg 16%

Potassium: 786mg 22%

Sodium: 206.8mg 8%

Thiamin: 0.2mg 16%

Calories From Fat: 63.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.