Spicy Lemon Roasted Taters (Edit recipe)

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I've yet to meet a tater I didn't like, and these beauties are no exception. Tossed in EVOO, pepperoncini, seasonings, & lemon, and baked in broth with garlic until tender. Finished with parsley, feta, and arugula shoots. Gorgeous, zippy, and a welcome kick.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

1 hour

INGREDIENTS

14

Serves: 4

Ingredients

5 whole Yellow Potatoes, washed & dried
0.25 cup Extra Virgin Olive Oil
1 Tbsp Pepperoncini In Chili Oil
1 tsp Oregano, Dried
2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
1 tsp Greek Seasoning Blend
1 whole Lemon
6 cloves Garlic, crushed gently & peeled
0.666 cup Vegetable Broth
1 whole Parsley, chopped for garnish
1 whole Feta Cheese, crumbled for garnish
1 whole Arugula Shoots, garnish
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 F
Cut your potatoes in quarters and get them into a medium sized mixing bowl. Next, drizzle in the EVOO and add the pepperoncini, oregano, Greek seasoning, & roasted garlic seasoning. Zest your lemon and add all of the zest. Cut the lemon in half and squeeze in the juice from both halves, reserving the squeezed lemons. Toss everything together until all of your seasonings are nicely distributed and taters are coated.
Transfer the potatoes to a 9" x 11" baking dish. Nestle the two squeezed lemon halves into the dish and drop the garlic cloves around as well. Pour the broth into the dish from the side, keeping your taters from being rinsed. Season the dish liberally with salt & pepper. Cover with a lid / tinfoil and once your oven is preheated, add your dish to the oven to bake for 45 minutes.
Carefully remove the dish from the oven and flip your taters around a bit in the dish. Season again with a good pinch of salt & pepper. Return the dish back to the oven for another 15 minutes until your taters are fully cooked and your bubbly sauce has reduced a touch.
Switch the oven to BROIL HIGH / 500 F and let them sit under the broiler for a couple minutes until some nice colour has developed.
Remove and set your dish onto a wire cooling rack. Use a rubber spatula to gently smash the lemons, releasing addition lemony goodness into the dish. Sprinkle your parsley over your potatoes and let them cool in the dish for a couple minutes before transferring them to your serving plate. Make sure to snatch up that garlic as well! Spoon the lemony sauce over your potatoes, you won't need all of it, but it's full of spicy flavour. Season the taters one last time with a pinch of salt & pepper, a final sprinkle of parsley, some crumbled feta cheese, and then your arugula shoots to finish.
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	287
Fat:	15 g
Carbohydrates:	38 g
Protein:	6 g
Cholesterol:	4 g
Sodium:	547 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.