Looking for a mouthwatering side dish? Try Super Crispy Roasted Lemon Pepper Potatoes! Crispy, tender, and infused with tangy lemon and bold pepper flavours.
You should have seen the look on my family's faces when I pulled these little guys out of the oven for the first time! We were all blown away by the fantastic flavours of these roasted lemon pepper potatoes.
We've made roast potatoes in a few different ways on JustSoYum - like Weber Q roasted herb potatoes and air fryer roast potatoes - but this version is extra special. And it's all thanks to the delicious addition of lemon pepper.
Since I discovered this amazing little spice blend, I've been finding ways to include it more and more in my recipes. Then mix and match it with other herbs and spices.
Check out my Lamb cutlets and beer can chicken recipes. They both have lemon pepper included in them.
I will be continuing my journey to find out what other recipes I can include lemon pepper in the future, so stay tuned!
Why you'll love roasted lemon pepper potatoes
- These roast potatoes pair with almost any main meal you can think of.
- They are crunchy on the outside and beautifully tender on the inside.
- They are so easy to make.
- Only a handful of ingredients are needed.
- They're inexpensive.
- Including lemon pepper adds a hint of citrusy sweetness, making them amazingly flavourful.
What you'll need:
- Red Royale Potatoes: Or you can use any other starchy potato that can be roasted, such as Yukon gold or Russet.
- Duck fat: The king of fat when it comes to roasting potatoes. Potatoes roasted in duck fat come out thick, golden and super crunchy, but what separates it from oil is the flavour and lack of grease. Oil can't replicate the taste. Trust me on this!
- Semolina: I'm sure most of you are saying, huh! What is semolina? Semolina is basically a coarse yellow type of wheat used in the process of making pasta. But what it does is more important. Using semolina adds extra crunch to your potatoes. The grain is small enough to be absorbed by the potatoes, so you won't taste it. Feel free to leave it out if you would like, but try it at least once.
- Lemon Pepper: You can buy lemon pepper in a spice blend from most stores.
- Italian Herbs: Using Italian herbs lifts the flavour of the potatoes and blends beautifully with lemon pepper.
- Garlic Powder: I love garlic on almost anything. Feel free to leave it out if you're not a fan of garlic.
- Salt: Although lemon pepper spice blend does add a small amount of salt. Potatoes can take a lot more. I used 2-3 pinches of salt flakes.
How to make crispy roasted lemon pepper potatoes?
Let's begin your journey to creating the best-ever roasted lemon pepper potatoes.
The first step is peeling and quartering or slicing your potatoes into cubes. Whichever you prefer.
Just make sure they're not too big. I sliced my potatoes into roughly one ½-inch cubes.
We are going to be parboiling the potatoes to soften them. Pop your sliced potatoes into a water-filled pot and add a teaspoon of salt.
Bring the pot to a boil, and simmer for approx 5 minutes until slightly softened.
While the potatoes are parboiling, add 150g of rendered duck fat into a large roasting tray and place into a preheated oven at 200°C (390°F) for 15 minutes until hot.
Once boiled, drain the potatoes in a colander. Sprinkle one tablespoon of semolina over the potatoes and give them a light toss. Then sprinkle another tablespoon of semolina over the top and give them another light toss.
Allow the potatoes to cool for about 3-4 minutes.
In a small bowl, combine the sea salt flakes, lemon pepper, garlic powder and Italian herbs, then set aside.
Using tongs, place the potatoes into the hot duck fat. Turn the potatoes making sure to coat them in the fat.
Sprinkle half of the herb mix over one side of the potatoes.
Place the potatoes in the oven at 180°C (350°F) for 20 minutes.
Remove the potatoes from the oven, turn them upside down so the herb-coated side is at the bottom, sprinkle the remaining herb mix over the top, and put them back in the oven for 40 minutes, turning every 20.
Of course, if any herb mix is left, you can sprinkle them over the top when you turn them a third time.
Once the potatoes are cooked, with a nice crispy, golden brown exterior, remove them from the oven and place them on a dish to serve while hot.
The possibilities are endless if you're wondering what to serve with your Super Crispy Roasted Lemon Pepper Potatoes! These tasty taters make the perfect side dish for various main courses. Meats like chicken, beef, or pork are classic options, but they also go great with seafood dishes. And if you want to keep things lighter, you can serve them with a fresh salad or steamed veggies. Trust me, no matter how you choose to serve them, these potatoes will be the star of the show!
Super Crispy Roasted Lemon Pepper Potatoes
Ingredients
- 5 Red Royale Potatoes
- 150 g Rendered Duck Fat
- 2 tablespoon Semolina
- 1 teaspoon Sea Salt Flakes
- 2 teaspoon Lemon Pepper
- 1 teaspoon Garlic Powder
- 2 teaspoon Dried Italian Herbs
Instructions
- The first step is peeling and quartering or slicing your potatoes into cubes. Just make sure they're not too big. I sliced my potatoes into roughly 1 ½-inch cubes.
- Pop your sliced potatoes into a water-filled pot and add a teaspoon of salt.Bring the pot to a boil, and simmer for approx 5 minutes until slightly softened.
- While the potatoes are parboiling, add 150g of rendered duck fat into a large roasting tray and place into a preheated oven at 200°C (390°F) for 15 minutes until hot.
- Once boiled, drain the potatoes in a colander. Sprinkle 1 tablespoon of semolina over the potatoes and give them a light toss. Then sprinkle another tablespoon of semolina over the top and give them another light toss.Allow the potatoes to cool for about 3-4 minutes.
- In a small bowl, combine the sea salt flakes, lemon pepper, garlic powder and Italian herbs, then set aside.
- Using tongs, place the potatoes into the hot duck fat. Turn the potatoes making sure to coat them in the fat. Sprinkle half of the herb mix over one side of the potatoes.Place the potatoes in the oven at 180°C (350°F) for 20 minutes.
- Remove the potatoes from the oven, turn them upside down so the herb-coated side is at the bottom, sprinkle the remaining herb mix over the top, and put them back in the oven for 40 minutes, turning every 20.Of course, if any herb mix is left, you can sprinkle them over the top when you turn them a third time.
- Once the potatoes are cooked, with a nice crispy, golden brown exterior, remove them from the oven and place them on a dish to serve while hot.
Nutrition
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