Best Lemon Pepper Fries Recipes
LEMON PEPPER LAMB FRIES (LEMON PEPPER MOUNTAIN OYSTERS)
A zesty mix of lemon and tangy peppers with buttery lamb fries more tender than any chicken. Great for a romantic, interesting dinner for two.
Provided by SloppyJoe2
Categories Main Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Slice each lamb fry in half lengthwise, and remove from the membrane; set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Stir in the lamb fries, and cook for about a minute until they begin to firm and change color. Stir in the Armenian peppers, onion, spinach, and butter. Season with lemon juice, lemon pepper, and salt. Cook and stir until the lamb fries are firm and white in the center, and the liquid from the vegetables has cooked down, 15 to 20 minutes.
Nutrition Facts : Calories 586.3 calories, Carbohydrate 10.4 g, Cholesterol 393.2 mg, Fat 44.9 g, Fiber 1.8 g, Protein 35.5 g, SaturatedFat 19.8 g, Sodium 1142.8 mg, Sugar 5.3 g
LEMON-PEPPER OVEN FRIES
Flavored with lemon, garlic, oregano and pepper, these are a quick, easy and refreshing change from ordinary potatoes. They are a perfect accompaniment to many dishes, and take no time at all to put together for a nice weeknight supper.
Provided by EdsGirlAngie
Categories Lemon
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Wash but don't peel potatoes.
- Quarter potatoes lengthwise, then cut quarters in half (also lengthwise)- or cut in 1/4-inch slices.
- Toss potatoes with oil, lemon juice, salt, pepper, lemon zest, garlic and oregano.
- Spread potato wedges on a shallow, lightly oiled baking sheet and bake for about 35 minutes, or until tender but crisp and browned around the edges.
- Correct seasoning.
- To serve, I like to squeeze more lemon juice on the potatoes just before serving!
LEMON-PEPPER FRIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h45m
Yield 2 servings
Number Of Ingredients 9
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.
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