Lemon-Pepper Butter Hasselback Potatoes

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lemon pepper butter hasselback potatoes
  • 4Servings


  • 4 hasselbacked (see Tip) large red potatoes
  • 1 stick room-temperature butter
  • 1 grated large shallot
  • 2 teaspoons lemon zest
  • Salt
  • Coarsely cracked black pepper
  • 1/4 cup fresh lemon juice


Place potatoes on a foil-lined rimmed baking sheet. In a small bowl, mash butter, shallot and zest; season generously with salt and very generously with pepper. Brush some lemon-pepper butter on the potatoes. Roast at 425 degrees , 30 minutes; brush with more lemon-pepper butter. Roast until tender, about 30 minutes more. Drizzle the potatoes with lemon juice. Broil until browned, 1 to 3 minutes. Season; brush with remaining lemon-pepper butter.