These roasted lemon pepper potatoes by Food Wishes serves as an astonishing side dish that can go well with many main course dishes. Potatoes are so good and I’m always trying to find other ways to season and prepare them. They’re simple to eat, and this can be an appetizer snack for game nights too. The potatoes look so crispy with the golden color on the outside yet soft and fluffy on the side. They can be served as a main course too, and simple to reheat if there are leftovers. When it comes to potatoes, there are usually no leftovers since they’re simple to eat, but I would chop them into lean pieces and cast them into an air fryer.
- 4 large russet potatoes
- salt, freshly ground black pepper, and cayenne to taste
- 1/4 cup olive oil, or enough to cover the bottom of the baking dish
- fresh oregano sprigs, optional
- 1 cup chicken broth
- 2 teaspoons lemon zest
- juice from 1 or 2 lemons
First, cut the russet potatoes in a specific way by slightly cutting off the sides so they can lay flat in the baking pan. Then, cut the potatoes into halves straight down in the middle. Give the potatoes a rinse with cold water to wash off the starch. Season the potatoes generously with black pepper, cayenne, and salt. Continue to watch Food Wishes tutorial on YouTube for further instructions and details.
Next, once they are cooked in the oven, prepare the lemon pepper mixture and pour it on top of the potatoes. Put them back in the oven and cook for 15 minutes at 400F. Then, flip the potatoes and cook until all of the juices are soaked into the potatoes.
Overall, I would love to eat these lemon pepper potatoes because they look very flavorful. I can only imagine all of the lemon pepper being infused into the potatoes because they are cooked until the liquid is dry.
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