In Season: Potatoes, Summer Through Winter

A potato is a potato, right? Not so! This member of the nightshade family is earthy and satisfying, and best of all, it is available virtually year-round. Perhaps what makes this vegetable a cook’s dream is the chameleon-like nature of the potato. It can be gussied up in infinite ways, as well as stripped down to its starchy essentials.

This recipe falls somewhere in between. It uses those tiny potatoes, sometimes called peanut potatoes because of their resemblance to the nut. Tossed in olive oil, then roasted at 400 degrees, they seem like the standard roast potatoes, just cuter because of their diminutive size. But it is what they are roasted with that makes these potatoes unique.

Sprinkled with Aleppo pepper, and then roasted with sliced lemon, these potatoes have a sun-kissed, Mediterranean flavor to them. Aleppo pepper is a Turkish pepper with a subtle heat and a gentle smokiness. It can be found in gourmet markets or purchased online. The lemon, though inedible, imparts a wonderful citrus flavor to the dish. What could be better than this bright, tangy side dish now that the winter months seem to be upon us? These potatoes make a nice accompaniment for lamb chops.

Roasted Potatoes with Aleppo Pepper and Lemon

1 pound tiny new potatoes
1 tablespoon olive oil
1 lemon, sliced in half, then into ¼ inch slices
¾ teaspoon Aleppo pepper *
salt and pepper

Preheat oven to 400°.

In a medium-sized bowl toss potatoes, olive oil, lemon, and Aleppo pepper, until well mixed. Season with salt and pepper. Pour into a shallow baking dish. Potatoes should not be crowded, and be in a single layer.

Bake for 35-40 minutes or until potatoes are beginning to brown and lemons are nicely charred. Taste for seasoning, and serve.

* If you cannot find Aleppo pepper, a good substitution is one part cayenne pepper to three parts sweet paprika.


Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog,
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