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Roasted Lemon-Pepper Potatoes

Name: Roasted Lemon-Pepper Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup low-sodium chicken broth; 2 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 4 large russet potatoes (about 8 ounces each), unpeeledÂ Â; Â½ teaspoon Italian seasoning; Â½ teaspoon lemon pepper; Â½ teaspoon kosher salt (optional); Â¼ cup olive oil

A splash of lemon juice and Italian herbs jazz up basic spuds. Roasting them to perfection in the oven makes them crispy on the outside and tender on the inside.

Nathan Lambrecht

Print Recipe

Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
4 large russet potatoes (about 8 ounces each), unpeeled
½ teaspoon Italian seasoning
½ teaspoon lemon pepper
½ teaspoon kosher salt (optional)
¼ cup olive oil

Instructions

Preheat oven to 400 degrees.
In a large measuring cup, combine broth, lemon juice and lemon zest. Set aside.
Trim each side of the potatoes so they can lay flat, then cut each potato in half lengthwise. Place the potatoes in a bowl of cold water and soak for 5 minutes to remove excess starch. Drain and pat dry.
Sprinkle potatoes generously with the Italian seasoning, lemon pepper, and salt, if using. Toss to coat.
Pour the olive oil into a 9-by-13-inch baking dish. Add the potatoes and toss to coat both sides. Bake for 20 minutes. Remove and carefully flip potatoes over. Let them rest for 10 minutes.
Pour the broth and lemon juice mixture over the potatoes. Return them to the oven and roast for 15 minutes. Flip the potatoes again and continue roasting for another 15 minutes, or until soft and creamy on the inside and crusty on the outside. Flip once more before serving.