Check out the recipe: www.allrecipes.com/Recipe/268136/Roasted-Lemon-Pepper-Potatoes/

Chef John, my husband watches your videos so much that when I hear your voice it’s like a familiar friend has just entered the room. We love you!!! You’re a big part of our family and our cooking inspiration. Keep up the good work.

I used to hate the way this guy talked but the bugger grows on you

so from personal experience, i actually made these and it was delicious.

My housemate and I made this as a celebration of our Sunday. We were looking forward to this all day. Most will recognize this situation of looking forward to something for a while and it just doesn't reach your expectation? That wasn't the case here. Afterward finishing our meals,, we both looked at each other and said: "I can't believe how good those potatoes were. They were so good it felt like a dream". For the coming hour we were nearly screaming about how good they tasted. You did not lie. These are the best potatoes and it will be very hard to go back to different potatoes from here on. Thank you and God bless!

I love how he owns any "mistake" and just goes with the flow. At least he shares the tip with us so we avoid it but he doesn't pretend to be perfect, even though his recipes are always great. Plus, love the cadence...enjoy!

For a minute, I actually doubted they'd come out crispy with all the liquid added. Now, I'm just deeply ashamed that I did. I should never doubt Chef John.

When I first came across this channel, chef's inflections kinda threw me for a loop. NOW! While making lunch the other day I caught myself narrating the process in the style and manner of Chef John! I literally just lie in bed watching these vids when I can't sleep. Chef, you are in my top 3 channels. Thank you.

I'm starting to talk like that in real life

I love this guy. He’s got the friendliest voice. He cooks great and intersperse lots of humor. God bless!!

_You are, after all, the Plato, of your Lemon Pepper Potato!_

Chef John, Even if I did not cook your recipes I would still watch and enjoy your videos and commentary. You are a treasure and whatever they pay you, it is not enough.

Chef John, I watch you all the time, you explain your recipes so well and simply, and your recipes are delicious. Also, I had a cousin Chris who unfortunately passed recently….Chris spoke like you, nice voice. 🙏

The other day I made roasted potatoes, and my usual seasoning is garlic salt, garlic powder, chili powder, and paprika. Like a dumb dumb I keep the chili powder and paprika next to the cayenne. I was vigorously shaking on the paprika when I realized my fatal mistake. It was cayenne 🔥I thought of Chef John. The potatoes were good though. And my sinuses were totally clear after I ate them 🤣

Man, I had to give this the old likey likey.

I made these a couple of nights ago to go with a Greek dinner I was preparing. They were my families favorite. My daughter came by to get the recipe today and my son called yesterday to say those potatoes were awesome.

Just love the way this person narrates. Brings a smile to your face no matter how down you may feeling

Chef John could describe a post-mortem and people would literally look forward to dying.

You can never go wrong with a Chef John recipe. I am going to try these potatoes out for Christmas.

I actually make these almost the same, but I cut my potatoes in spears and add like, 5 or 6 crushed garlic gloves and use dried Mediterranean oregano with about 1/3 cup of lemon juice, so like, 3 small lemons rolled and squeezed. It it literally the GREATEST potato dish anyone will ever have! As a Greek woman, I approve!

I love your positivity, your many vegetarian/vegan recipes, your enthusiasm, and love of cayenne. You truly are: The Man With A Plan For The Pan In Your Hand.

Chef John, I love that you have cayenne in a pepper shaker Please never change, we love you

This is everything I have ever wanted in a potato.

C’mon. How can you not LOVE his cadence and humor? Short and sweet videos, even on the more in depth recipes. And humor sprinkled lightly in........ Well Well done Chef!!!

I've added some thyme and rosemary and garlic and it was so good that my guests asked me for the recipe )

This has to be the best video I’ve ever seen of food wishes and it’s something so simple, so easy, yet crafted so perfectly. This channel just gets better and better with every detail and every understanding of human error and personal taste that these videos accommodate...just so amazingly.

my favorite greek restaurants in texas have a version of this but they don't do the crispy outside!! i can't imagine HOW PERFECT that must be. i can't wait to try this!

It's 1:15 in the morning and I'm watching this is making my mouth water! Oh my goodness it just looks amazingly delicious

Chef John you're a gift to mankind.

Since you posted this, I've made these three times. I'm watching the video again because I'm expecting four guests at 12:15am wanting dinner. I have two hours. They've been drinking since 6pm. It's very thick-cut pork chops, gravy, a salad, steamed green beans, this recipe, and a fortunately-leftover lemon torte for dinner in the middle of the night...

hmm...this looks great but i really wanna here about these lemon potato peppers!

I’ve been getting videos on my feed from 8-9 years ago. I was a bit saddened thinking your channel was inactive. It made me smile to get one this recent! Thank you!!!!

If I’m having a bad day, your voice just cheers me up. Thank you for your voice as well as these amaaaaazing recipes! 🙏🏽

I make these as described all the time and they are beyond delicious! Thank you Chef John, you are the boss!

You are the Plato of your lemon pepper potato. Love you Chef John!

I'm 12 years old and I love cooking and baking I always cooks and bake some I'm home alone most of the time! And I love to surprise my parents with cooks and bakes thanks for the recipe

Chef John, mate i love the tutorials. don't change anything about them. i'm working my way through your catalogue. thanks regards from Mark Down Under

Ugh this looks so good. Meanwhile I’m at the grocery store buying 4 different kinds of box Mac n Cheese because variety is the spice of life

"Because if there was ever a potato recipe to burn you, it's this one" - chef john 😂😂🤣

Man how much do I enjoy your recipes! Little bit loose for European cooking, but with such elegant comment flow! All dedicated to fantastic taste. Love it!

I watch tons of cooking videos and Chef John, you are my absolute favorite! Thank you for your personality, your presentation, the variety of dishes you prepare and the way you make us feel! The ones who agree with me know that you carve 😉 yourself a special place in our hearts. Dunno if this is creepy but your voice now accompanies me when i cook, exercise or even shower. I know.... But I can't quit cold turkey!

We just finished eating this recipe with a bit of cheddar, feta, and bacon on top and it's the best potato dish I think I've ever tried. Definitely adding this one to my cook book! #forkdontlie

I made these for my family and added them to the thanksgiving table and they were a big hit!!! Thank you for sharing tis recipe!!

This video prompted me to post my First Public Comment on KZfaq! Chef John, you are my new hero. The Fondant Potatoes was the first video that I tried and TOTALLY won on with the family. Can't wait to try this one.

I cant believe how long I've been watching your videos for.im just gonna say 7 years but idk. Probably longer. My first KZfaq Chef i ever watched.im not gonna toot my own horn but toot toot.im definitely the best cook in my family. And chef Jon is def the one who made me want to start this food journey

I have to tell you Chef John, I thoroughly enjoy you videos!! So glad I came across them 😀

I've just tried this one and it really tested amazing, Thanks chef!!

I cannot thank you enough for this recipe. It’s heavenly.

This guys makes some amazing looking food that I would like to try to recreate. And his voice goes so well with his videos.

I just love the way this guy talks.

"for probably no good reason-but I did it anyway" --- love it!

I reeeaaaallly loved the way you talked and your commentary. I felt so good smiling all through. Thank you 😊

I'm still making these puppies and they are still one of our favorites. I like to look up the recipe, just to make sure that I'm doing it properly. I love you so much Chef John, for you have been a lovely addition to our kitchen.

Mouth watering. Must make these. Now. Thanks, CJ.

Love that roasting pan and that platter and those potatoes 😍

WOW WOW WOW! Those were the best baked potatoes we've every had! Amazing flavor! Thank you!

I am here for more potato recipes and I feel so satisfied.

Chef John you are the man! I’ve been watching since the beginning- always such amazing content, you inspire me every day

this is a tangy and terrific and fool proof recipe. i screwed up on adding the liquids late and it still turned out great. i halved the recipe and made in non stick skillet, peeled the spuds and cut in big chunks so i could fit them all in and it made crunchy outsides, melt in your mouth creamy inside tangy lemony potatoes. a must keep recipe, fer shure.

I love Chef John's videos! And I can't wait to try this one. First of all, it looks delicious. Secondly, it's so simple even I can do it!

I am in quarantine looking for new ideas for dinner with my wife. I cannot get past the fact that you called these Limon potato peppers. You have thoroughly ruined our evening and always, enjoy

This seems like it's begging for garlic.....

You are one of my favorites for certain, great videos- thank you! (And thanks for the laughs!)

Geniously simple! You’re the best, John!

I never peel potatoes unless I gotta. The skin is my favorite part. Plus, that's just tossing out nutrients.

i halve just found your channel and instantly subscribed after watching this video. I love how you are so down to earth, easy to watch/understand and follow and I love your sense of humour thrown in for good measure. very happy new subscriber and I may just make these for my mother and myself tomorrow night for Christmas dinner. after a huge Christmas breakfast at my sister and her family's and another huge meal for my little mum with my brother's family .. I think a small plate of vegetables with these potato's as the main feature to top off Christmas 2018. Thank you and Merry Christmas to you and yours from me and mine here in Australia. :)

More than the food, it’s his voice that takes me to a trance state....😇

I know this is an older video--I found it in the "best potato dishes" video. This is EXACTLY the kind of recipe I need--something I can learn to make and adapt and not worry about ending up disappointed. I am a perfectionist, which is okay when I am making something really special or learning a new cuisine but it causes a lot of anxiety and OCD-like checking and re-checking the instructions. It's tough for me to be motivated to cook a casual meal for myself, esp. as I cook for one. Made this last night--and realized....my large russets needed to have large wormy sections cut out and I only had a smaller 6" x 8" baking dish. I forged ahead anyway and didn't measure anything or refer to the written recipe. The braising liquid was deep, I used a bit less and had to cook longer for it to be absorbed and get some of the caramelization. Came out DELICIOUS and now I have a stress-free way to make potatoes. If it were just me, I would serve with a pile of greens sauteed in garlic. Definitely will be making this again and again. My russets were just starting to indicate they wanted to sprout, so I may just bury the others in my garden and let them do their thing.

omg these sound delicious! i will have to make them ASAP!

Chef John let me just say thank you for this recepie my kids and I are devouring it as we speak with some baked Bleu fish and roasted carrots. Oh my it tastes like the creamies french fry ever and crunchy too a bit when take it up a notch by eating it with some ketchup wow. Oh i also only used 1/3 of the oil and lemon juice amount.Oh ps I am also half way through cooking your garlic parmesan oven chicken wings.

I love this so much. Thank you Chef John.

I love this guy's voice. His videos are so entertaining but very informative and detailed. I'm glad I found this channel.

This is awesome! Way better than the fondant potatoes! (which I loved.) But these were sooo good. Even as leftovers. Heat them in the microwave, drizzle some olive oil on top and a sprinkle of parmesan. Oh My!

_You are, after all, the Winnebagos, of your Lemon Pepper Potatoes!_

I like your minimalist ingredient cooking, use of fresh ingredients, cleanliness, explanation and your voice. Thank you.

You've made me want to cook! Love the way you teach cooking! Makes it fun!

I stumbled upon a small improvement to this recipe (simply because I have way too many peppers laying around): you slice up one large, red, sweet pepper into however many pieces of potatoes you have. You place them between the half-potatoes when you first flip them, and then remove them onto a plate when you flip them for the second time (I used chopsticks for that operation). They're gonna cook perfectly in those 15 minutes while keeping their color, and they're gonna suck up both the lemony flavor and the savory chicken soup, while releasing their own flavor into the taters (and, by themselves, they're gonna taste a little bit too sour, but we're not serving them on their own). At the end, you place a slice of pepper on each piece of potato. It improves both the presentation and the flavor. The sour pepper, lemony potato combo tastes significantly better than just the lemony potato, and it's obvious why it looks great. Note: I did opt to stay conservative, when it came to being the commandant of my potato fondant, and I actually just used one small lime...which is less than a lemon. So that probably helped, since the peppers added tangy-ness. If I used lemon, I would go with the juice of only half a lemon for four big taters. I noticed that Chef John likes stuff more sour than a normal person would, from previous recipes(and by normal I simply mean someone with a less sophisticated pallet...NOT) .

Your ''ridiculous ammount of olive oil'' is half of what my portuguese parents use to cook anything that requires olive oil. Which is basically everything!

These potatoes are awesome! Thanks for posting!

Ok so i made these potatoes tonight and my god u did not lie even a little! The crunchy outer and the soft inside.... soooo good. I absolutely forgot about the other side of my plate. So glad i made 4 potatoes worth just for myself! Thanks for sharing!

Looks great! I think I will make mine with 50/50 olive oil and butter. Thanks for the ideas!

If you want to make it more of a plated appitizer, when you flip it the last time, out a bit of fetta on top and put it under the broiler until the cheese melts and gets really good.

Potato Master, I bow to thee! 👍

I tried these out about a year ago, and friends are STILL talking about the FAMED "Pillow Potatoes". These are mind-blowing.

This is going on the menu for tomorrow. Thanks Chef John. Update 9/15 - Made this - Yum, Yum and more Yum.

Damn these look awesome, I am so gonna make these ❤

I bet when these are cooking, they smell INCREDIBLE.

Making those! Just bought some Russet Potato's yesterday. Thanks Chef! 😘 I LOVE your oven roasting technique for crispy, crusty, creamy potato's. I can't wait to share these!

i watch this video using headphones & i felt like im being hypnotized by his voices

He says lemon potato peppers at 6:33 ....But we'll never know if he did it on purpose or not. I can't wait to try this recipe!!

Excellent tutorial, and the humor was a nice blend....Thanks for sharing.

Made this tonight. Just SUPER!

Yum Yum. Love potatoes 💗 I've never made them this way. I have potatoes in the oven right now...ooh so late I know. You are so right they do not lie 😂👍👌. Thanks for the drools 👍

Hi chef John, I didn't realize how much I missed you until I heard your lovely greeting... hope you are doing well and I wanted you to know how much you have influenced my kitchen, my family appreciates you as well :) God bless you!!

Wonderful, wonderful, wonderful. I made these for my mother and she said they were the best potatoes she had ever had. Made me feel so good. Thank you. Ps. I did have some liquid left so i reduced it and used as gravy.

What a great and delicious potato! Thanks for sharing it with us.

Chef john.... this recipe could not have come at a better time lol, thank u from a long time viewer lol

That one potato on the bottom left that didn't get all that chicken stock and lemon juice hurt me so bad at 4:20

Thanks chef, I made these yesterday and served them with Lebanese Tahini baked snapper fish and Futtoush salad. The whole family loved it!!

Made these tonight and they were absolutely exquisite!