Lemon Pepper Baked Sweet Potato Recipes

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ROASTED LEMON PEPPER POTATOES



Roasted Lemon Pepper Potatoes image

If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

4 large russet potatoes
freshly ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
¼ 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

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C).
  • 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.
  • 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.
  • Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
  • 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.
  • 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.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

LEMON-PEPPER FRIES



Lemon-Pepper Fries image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h45m

Yield 2 servings

Number Of Ingredients 9

2 russet potatoes (about 1 1/2 pounds)
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons grated lemon zest (from 1 lemon)
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
Vegetable or canola oil, for deep-frying
2 tablespoons chopped fresh parsley

Steps:

  • Peel and rinse the potatoes. Slice them lengthwise into thin slices, and then into thin sticks. Place the potato sticks in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours.
  • Make the seasoning: Mix the pepper, lemon zest, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.
  • When you're ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F.
  • Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry. Carefully drop half of the fries into the oil and cook until they start to soften, 2 to 5 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.
  • Increase the oil temperature to 400 degrees F. Fry the potatoes in two batches again until golden brown and crisp, 2 to 5 minutes, returning the oil to 400 degrees F between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. When all the fries are cooked, toss with the parsley.

LEMON PEPPER BAKED SWEET POTATO



Lemon Pepper Baked Sweet Potato image

I prefer a baked sweet potato over an Idaho but I don't like them dolloped with extra sweetness like other recipes using brown sugar and cinnamon or honey. The contrast of the sweet potato with the lemon pepper seasoning gives it a balance that works for me so maybe you'll like it too!

Provided by carmenskitchen

Categories     Yam/Sweet Potato

Time 50m

Yield 1 serving(s)

Number Of Ingredients 6

1 sweet potato
1/4 teaspoon lemon pepper seasoning
1 pat butter
1 dollop sour cream
1 tablespoon of shredded cheese
1 tablespoon of chopped chives

Steps:

  • Do not puncture potato since sweet potatoes will drip juices while baking. Wrap in foil and bake at 400 degrees for about 45 minutes depending on size.
  • Slice open and top with butter, cheese and lemon pepper seasoning in that order so cheese has an opportunity to melt. Dress with sour cream and chives. Sprinkle with additional lemon pepper.

LEMON-PEPPER SWEET POTATO CRISP



Lemon-Pepper Sweet Potato Crisp image

This is my new favorite sweet potato side dish. It's got incredible texture and amazing flavor with an irresistible bread crumb topping. You can serve it hot, but I think it might be better warm or at room temperature, which makes it a nice choice for Thanksgiving when it's hard to have everything ready at the same time. Great for a special holiday dinner or a random weeknight supper.

Provided by Chef John

Categories     Sweet Potato Casserole

Time 2h10m

Yield 8

Number Of Ingredients 13

4 cups fresh bread crumbs
4 tablespoons butter, melted
salt to taste
1 pinch cayenne pepper, or more to taste
½ cup finely grated Parmigiano-Reggiano cheese
1 ¼ cups grated sharp white Cheddar cheese, divided
1 teaspoon chopped fresh chives, or to taste
2 ¾ pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 medium lemon, zested and juiced
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or more to taste
4 tablespoons butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
  • Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
  • Bake in the center of the oven until potatoes are very tender, about 1 hour.
  • Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
  • Return to the oven and bake until browned, 15 to 20 more minutes.
  • Sprinkle with chives before serving.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.5 g, Cholesterol 34.9 mg, Fat 13.8 g, Fiber 5.9 g, Protein 6.4 g, SaturatedFat 8.4 g, Sodium 637.7 mg

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