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. The only problem is, whatever main course you decide to go with is in serious danger of being upstaged.
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. Also, 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 incredible eaten hot and fresh, but if for some
reason you don’t finish them all, they make the best homefries you’ll ever eat.
Just cut them up, and fry in some olive oil until crispy. They’re so good,
you’ll be tempted to make them just for that purpose, although that will take
way more willpower than I possess. Regardless, I really do hope you give these
Lemon Pepper Potatoes a try soon. Enjoy!
Ingredients for 8 Portions Lemon Pepper Potatoes:
4 large russet potatoes
salt, freshly ground black pepper and cayenne to taste
1/4 cup olive oil, or enough to cover bottom of baking dish
fresh oregano springs, optional
1 cup chicken broth
2 teaspoons lemon zest
juice from 1 or 2 lemons
– Roast at 400 F. for 20 minutes, flip and cook another 15
min., then flip again, and continue roasting until very tender and crusty.
