My fascination with lemon pepper (huh, lemon. Go figure) started years ago, I think shortly after it hit the market. I found some recipe for a chicken dish with broccoli and rice. Those typically haven’t intrigued me, but this one wasn’t loaded with heavy crap. So I scraped and saved until I could afford to buy an extra spice, and tried it. I was hooked. Of course, we didn’t have internet, so you couldn’t just go looking for recipes so I started thinking up other things I could use it on. One of the first was grilled potatoes. We went camping and I had a small bag of little red potatoes. I par-cooked them, tossed them with butter and lemon pepper and threw them on the grill. The whole family loved them.
Since then, we also do them in the oven with whatever variety of potatoes we have on hand, cut in wedges, on a heavy baking sheet WITH SIDES. I have never served these to anyone who didn’t like them, and I have served them to a lot of people over the years. They are great with steak or fish, or whatever you choose to serve them with – chicken, pork, whatever. Or, all by their buttery, guilty selves….
You want to roast them in a fairly hot oven, 400-450° F or so. I have a convection oven and typically roast them at 400° F unless I am in a hurry. I have cranked it up to 45o° just to get them started then turned them down to 425° to get them browned quicker, but we prefer a little slower roast as they do get crispier.
Then again, you could always do them on the grill!
- 4 - 6 medium-large potatoes, Russets or Reds work well
- 3 - 4 Tablespoons butter, melted
- 2 - 3 Tablespoons Lemon Pepper seasoning
- Preheat oven to 400°.
- Scrub potatoes, leaving skins on. Blot the potatoes dry or allow to air dry. Cut lengthwise into wedges. Typically 8 wedges works well. They can be cut larger or smaller, to suit your taste.
- Using a heavy baking sheet with sides, brush on a good layer of melted butter. Lay the potatoes out evenly on the baking sheet and brush generously with remaining melted butter, covering all surfaces. Sprinkle with lemon pepper. Roast for 15 minutes or so, until bottoms are browning. Flip the potatoes over and roast another 10 - 15 minutes. They can be flipped over again to further brown. Roast until potatoes are as brown as you like them.