Best 2 Roasted Lemon Pepper Potatoes Recipes

Roasted lemon pepper potatoes are a quick, easy, and delicious side dish that complements any main course. This flavorful dish is made from simply seasoned and roasted potatoes and can be made with a variety of different herbs and spices to suit your taste, making this recipe easily adaptable to your preferences. The crispy texture and tangy flavor of these roasted potatoes will have you coming back for more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED LEMON PEPPER POTATOES

Roasted Lemon Pepper Potatoes image

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

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

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

SLOW ROASTED SALMON FILLETS WITH POTATOES, LEMON VINAIGRETTE AND RED PEPPER PESTO image

Categories Fish

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 Idaho potatoes, peeled and sliced into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground black pepper
4 salmon fillets, 6 ounces each
1/4 cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 tsp finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
6 tablespoons olive oil
1/4 cup of 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:

Choose the right potatoes: Yukon Gold or red potatoes are good choices for roasting, as they hold their shape well and have a creamy texture.
Cut the potatoes evenly: This will help them cook evenly.
Toss the potatoes in oil and seasonings: This will help them crisp up and brown.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside.
Don't overcrowd the pan: This will prevent the potatoes from cooking evenly.
Serve the potatoes immediately: They are best enjoyed hot out of the oven.

Conclusion:

Roasted lemon pepper potatoes are a delicious and easy side dish that can be enjoyed with a variety of meals. They are perfect for a weeknight dinner or a special occasion. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you are looking for a quick and easy side dish, give roasted lemon pepper potatoes a try. You won't be disappointed!

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