Name: Roasted Lemon Pepper Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Russet potatoes - 4 large; Freshly ground black pepper to taste - 4 large; Cayenne pepper, or to taste - ¼ teaspoon; Kosher salt to taste - ¼ teaspoon; Olive oil, or more to taste - ¼ cup; Chicken broth - 1 cup; Fresh lemon juice, or to taste - 3 tablespoons; Lemon zest - 2 teaspoons; Fresh oregano leaves, or more to taste (Optional) - 4 sprigs

Ingredients for - Roasted Lemon Pepper Potatoes

1. Russet potatoes 4 large

2. Freshly ground black pepper to taste 4 large

3. Cayenne pepper, or to taste ¼ teaspoon

4. Kosher salt to taste ¼ teaspoon

5. Olive oil, or more to taste ¼ cup

6. Chicken broth 1 cup

7. Fresh lemon juice, or to taste 3 tablespoons

8. Lemon zest 2 teaspoons

9. Fresh oregano leaves, or more to taste (Optional) 4 sprigs

How to cook deliciously - Roasted Lemon Pepper Potatoes

1 . Stage

Preheat the oven to 400 degrees F (204 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.

5 . Stage

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.

6 . Stage

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