Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Lemon Zest Roasted Potatoes

4.3
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Lemon Zest Roasted Potatoes
Ingredients
  • 4 large russet potatoes
  • freshly ground black pepper to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • kosher salt to taste
  • 1/4 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
Instructions
1
Preheat the oven to its highest temperature setting, which is 400 degrees F (or 204 degrees C).
2
Peel the potatoes and remove any eyes or blemishes. Slice them into long, thin wedges and cut in half lengthwise to create flat surfaces. Submerge the potato halves in a bowl of cold water, allowing excess starch to be washed away. Gently pat the potatoes dry with paper towels to remove any remaining moisture.
3
Season the potatoes liberally with black pepper, a pinch of heat from cayenne, and a generous amount of salt.
4
Coat the base of a large baking dish with a layer of olive oil, ensuring it's evenly spread. Arrange the seasoned potato halves in the dish, with their flat surfaces facing downwards. Drizzle a little more olive oil over the top of each potato half, and sprinkle with additional black pepper, cayenne, and salt.
5
Place the potatoes in a preheated oven at 400 degrees F (204 degrees C) for 20 minutes. Remove the potatoes from the oven and carefully flip them over, taking care not to damage their delicate surfaces. Allow the potatoes to rest for 10 minutes.
6
Simultaneously, combine a flavorful broth with lemon zest and juice in a separate bowl. Pour the mixture over the potatoes, making sure they're fully coated. Scrape any remaining lemon zest from the tops of the potatoes and return it to the broth, allowing its flavors to infuse. Place a few oregano sprigs between each potato half, adding an aromatic touch to the dish. Season with additional black pepper.
7
Gently shake the baking dish back and forth, allowing the sauce to redistribute evenly. Return the potatoes to the oven and roast for an additional 15 minutes. Flip them over once more, continuing to roast until they're very soft and creamy on the inside and crispy on the outside. This may take anywhere from 10 to 15 minutes more, depending on the potatoes' individual needs. Flip the potatoes over one final time to serve.
8
Drizzle a little more olive oil over the top of each potato half, sprinkling with additional black pepper and oregano for a finishing touch.