Have you ever made your own lemon pepper seasoning?

Cafe Society
21

As luck would have it, I’ve been in a Greek potato experimentation kick lately and now feel confident enough to share my findings. The juice:salt:chix is the important one. I tried and did NOT like zest for this recipe.

Russets, about 4-6 med, peeled & quartered;
Juice of 2 lemons;
2 teaspoons plain salt;
2 teaspoons chicken bouillon powder (Knorr).

Gently heat those to dissolve, remove from heat and stir grated garlic, about 2-6 cloves. Thyme, marjoram, oregano, pepper as desired, more though. Put in a covered casserole or roast pan with generous olive oil (quarter cup?) and mix w potatoes well before putting in 325 oven. They’ll be wet on the bottom but not immersed. Check after an hour or so, might take a little longer.

Of course, it won’t be as good as if they sat under a joint of lamb or a few chicken during a slow roast but I’m happy with it. It’s amazing how much lemon and salt a piece of potato can take.

22

Huh? Nearly every one has “chili pepper” as the first ingredient. Typically it’s ground anchos or guajillos or some mild chile like that. And the rest of the ingredients typically include cumin, garlic, and Mexican oregano in whatever proportions they choose, along with various other “spices” that make up their secret blend.

I checked Gebhardt, Mexene, Bolner’s Fiesta, Adams, Badia, and McCormick for what it’s worth.