Tender on the inside with a crispy outside, Chef John shares his show-stopping roasted Lemon-Pepper Potatoes! He shows you how to prep the potatoes and braising liquid, complete with a drizzle of olive oil and dusting of black pepper and fresh oregano for style.
Chef John’s Roasted Lemon-Pepper Potatoes
is one of the greatest bites of potato you’ll ever experience in your life. Let’s go ahead and get started by cutting some rusted potatoes in half and transfer those into a bowl of cold water and sort of swish them around to wash off some of that starch and blot off any of the excess moisture. We’re going to season these with a whole bunch of freshly ground black pepper. We’ll also hit it with some cayenne. A very thorough application of kosher salts. Prepare our baking dish by pouring a ridiculous amount of olive oil into the bottom. We’ll go ahead and transfer our potatoes in. And we’ll go ahead and brush over a little more olive oil as well as apply the exact same seasoning. Go ahead and carefully transfer these into the center of a 400°ree oven for 20 minutes. Very carefully, we’re going to flip these over. Let them sit just like that for about 10 minutes or so while we prepare our lemon infused brazing liquid, which is going to start with a cup of chicken broth, freshly grated lemons. We’ll also add the juice of one or two lemons. And then what we’ll do once that’s all been mixed up is go ahead and pour this over the top of our potatoes. And then because I had some beautiful fresh oregano in the garden, I decided to poke in a few sprigs here and there. Little sprinkling of freshly ground black pepper. And that’s it. We’ll give it a little slot. Going to pop that back into the center of our 400°ree oven for about 15 minutes. We’ll give these another and final flip. Pop these back in the oven for as long as it takes for the insides to get very soft and creamy and for the outsides to get nice and crusty and caramelized. So, I’m going to go ahead and arrange them on a platter and drizzle over some more olive oil, a little more freshly ground black pepper, and then for a final touch, a little more fresh oregano, and that’s it. Our lemon potato peppers are ready to enjoy.
38 Comments
Dried mushrooms also make an excellent "meat stock" if you want to dry store something or light travel, sub chicken stock. Cuban oregano grows lovely seems an unknown
I love all of your videos chef john! I havent watched much of your normal content in a while, ill check them out soon. Love the shorts youre putting out!
I love all of your videos chef john! I havent watched much of your normal content in a while, ill check them out soon. Love the shorts😊 youre putting out!
One of the first chef John recipes Ive made years ago, and made them again last week
I would do this with less starchy potatoes like yukon golds or red potatoes because they’re creamier. Russets are drier due to their higher starch content which makes them ideal for mashed potatoes but not as much for baking and roasting like this.
Chef John is the absolute best. Even when he calls potatoes, peppers.
Mmmmmm
A quicker way to do this is boil the potatoes but not all the way done at the beginning then slice and season
po-tat-AH!!!
👏C👏H👏E👏F👏J👏O👏H👏N👏
Patada
It had literally been a few years since I've watched chef John but so glad he is still around and making videos. Tapa tapa tapa!
“Go ahead”
When do I add the almonds?
I make these all the time! One of my go to potato recipes.
Swede here. This is how I makr fondant potatoes, so I just need to add lemonjuice. ✌
Potaytas
Chef John, this looks SO good…gotta try it!👏🏻
Thank you, I’m trying this one tonight!
Garlic
🙏
There was a very similar chef john potato recipe previously
I luv patayta
Reminds me of my favorite recipe of yours: the Greek Lemon Chicken and Potatoes!
I make this a few times a year ,, (maybe 5) .. my family loves it .. I do it with your millionaire chicken (I think that's the name) .. perfect combo
I think these would be even better if you could somehow build a crust on them
"Potatas"
Thanks!❤❤
Love chef John….!! but.. woah…no garlic ? !!!
Sacrilege
I bet this would be amazing. But even more amazing with tarragon!
Like fondant potatoes, only a little easier and tastier? Looks magnificent!💖
When do you toast the almonds for this recipe?
I thought olive oil didn't do well with high heat like 400°. It gets burnt and sticky. Is this o.k.bcuz you're popping it in and out of the oven in shorter spurts of time? I have an old electric oven. Smoking oil isn't sonething I want to cause…. 🤦♀️
It's like the greek lemon chicken and potatoes… without the chicken… lol.
Is the recipe written somewhere???
🎉🎉🎉
MY FAMILYY NOOO
Yes❤