Lemon Pepper Potatoes

Serves 4-6    This dish is one of my go-to side dishes for grilled meats or roast chicken. I love the  lemon and potato flavor combo. (I often add more garlic, and more lemon juice. And sometimes I”ll add a dash of cayenne or stir in some chipotle flakes with the garlic.) I use a lemon pepper that does not contain salt. If your brand does, don”t use additional salt until you”ve tasted it at the end of cooking. This dish doesn’t take much time to prepare and the leftovers are great for breakfast with an over-easy egg on top.



4-6 red potatoes – scrubbed

4 -6 green onions – sliced

2 Tbsp olive oil

2 cloves garlic – minced

1 lemon – juiced

1 tsp lemon pepper

generous pinch of salt

freshly cracked pepper



Boil the potatoes in generously salted water, just until tender. Drain well and set aside to cool. When they are quite cool, cut into chunks.


In a heavy skillet, heat the olive oil add the green onions and stir about a minute. Then add the garlic and cook until fragrant (don’t let it burn). Add the potatoes and gently stir to coat the pieces. Season with the lemon pepper, cracked pepper and salt and cook over medium heat, stirring often until they’re heated through and a little brown. Drizzle the lemon juice over them and stir to mix. Cook another 5 minutes, adding a drizzle of oil if needed.


Correct the seasoning as needed and serve.