Recipes Side Dish Potato Roasted Potato Recipes Roasted Lemon-Pepper Potatoes 4.3 (91) 75 Reviews 13 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 14, 2024 Save Rate Print Share Add Photo 13 13 13 13 Prep Time: 10 mins Cook Time: 45 mins Additional Time: 10 mins Total Time: 1 hr 5 mins Servings: 8 Yield: 8 potato halves Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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 (Optional) Directions 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. Chef John 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. I Made It Print 100 home cooks made it! Nutrition Facts (per serving) 206 Calories 7g Fat 33g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 206 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 207mg 9% Total Carbohydrate 33g 12% Dietary Fiber 4g 15% Total Sugars 2g Protein 4g 8% Vitamin C 38mg 43% Calcium 27mg 2% Iron 2mg 8% Potassium 786mg 17% * 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. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.