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If you’re craving a dish that perfectly balances bright citrus notes with the comforting warmth of brown butter, you’ve got to try this Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe. It’s a sensational mash-up of crispy, tender baby potatoes roasted to golden perfection, bathed in a luscious lemon-honey brown butter sauce, and paired with creamy ricotta and sweet, blistered cherry tomatoes. This recipe feels fancy yet wonderfully approachable—a true celebration of simple ingredients coming together to create an unforgettable flavor party on your plate.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient here plays an essential role in building layers of flavor and texture that make this dish shine. From the crispy potatoes to the aromatic herbs and silky ricotta, every component adds something magical.
- Baby potatoes (1 1/2 lbs): Small potatoes roast beautifully and crisp up nicely when their skins are pinched off for texture.
- Garlic powder (1 tsp): Adds subtle depth and a gentle garlic warmth that complements the fresh garlic used later.
- Nutmeg (1/4 tsp): A tiny pinch gives the potatoes an unexpected hint of cozy spice.
- Cayenne pepper (1/4 tsp): Just enough to add a mild kick without overpowering the delicate flavors.
- Kosher salt and fresh cracked black pepper: To season perfectly and enhance all the other tastes.
- Olive oil: Helps roast the potatoes to a crispy golden exterior.
- Fresh rosemary (2 sprigs, finely chopped): Brings an earthy, piney aroma that perfumes the potatoes beautifully.
- Vine of cherry tomatoes: Adds bursts of juicy sweetness and vibrant color when blistered in the oven.
- Salted butter (1/4 cup / 1/2 stick): The star ingredient for the nutty brown butter sauce.
- Fresh garlic (4 cloves, minced): Provides a punch of aromatic flavor in the butter sauce.
- Lemon juice (from 1 lemon): Offers bright acidity that lifts the entire dish.
- Honey (2 tbsp): A golden touch of sweetness that balances the tang of lemon and savory butter.
- Fresh thyme leaves (from 4 sprigs): Adds subtle herbal notes that marry perfectly with the brown butter.
- Ricotta cheese (1 cup): Creamy and mild, it cools and softens each bite.
- White & black sesame seeds (1 tsp): For a finishing crunch and a beautiful garnish.
How to Make Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe
Step 1: Boil the Potatoes
Start by boiling your baby potatoes whole until they are just fork-tender. This initial cooking ensures that the inside is soft and fluffy, while the next steps will deliver that coveted crispy outside. Boiling is the quiet hero here, setting the stage for texture perfection.
Step 2: Prep the Potatoes for Roasting
Once your potatoes have cooled slightly on a parchment-lined baking sheet, use your fingers to gently pinch off bits of the skin. This creates a rough, craggy surface that crisps up marvelously in the oven. This little trick is what takes the texture from good to absolutely addictive.
Step 3: Season and Roast
Now, toss the potatoes with olive oil, garlic powder, nutmeg, cayenne, kosher salt, and freshly cracked black pepper. Roast them in a preheated oven for 15 minutes to start the browning process. Then, flip the potatoes carefully, sprinkle chopped rosemary over them, and add the whole vine of cherry tomatoes right to the baking sheet. Continue roasting for another 15 to 20 minutes until the potatoes are gloriously crispy and the cherry tomatoes are blistered and bursting with flavor.
Step 4: Make the Brown Butter Sauce
While the potatoes roast, melt the salted butter in a pan over medium heat, cooking it until it’s nutty and golden brown but not burnt. Add the minced garlic and cook just until fragrant and slightly foamy. Remove the pan from heat and whisk in freshly squeezed lemon juice, honey, and fresh thyme leaves. This sauce is the crowning jewel that brings brightness, sweetness, and an irresistible aroma to the dish.
Step 5: Assemble the Dish
Spread a generous layer of creamy ricotta cheese on your serving plate. Pile the roasted potatoes in the center, drizzle them evenly with the luscious brown butter sauce, and scatter the blistered cherry tomatoes around or through the pile. Finish with a sprinkle of sesame seeds and extra thyme if you like—these garnishes add a subtle crunch and visual charm.
How to Serve Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe
Garnishes
A simple scatter of white and black sesame seeds adds a lightly nutty crunch and contrast that complements the soft textures. Don’t hesitate to toss on a few fresh thyme sprigs or chopped rosemary for that extra herbal punch and pretty green pop. The visual appeal here definitely makes the dish feel extra special, perfect for sharing.
Side Dishes
This lovely Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe shines as a side in any meal but also stands strong on its own. Pair it with grilled chicken, roasted salmon, or a crisp green salad for a well-rounded, colorful dinner. The creamy ricotta and sweet tomatoes make it a versatile crowd-pleaser that works for weeknights or dinner parties alike.
Creative Ways to Present
Try serving this dish in rustic cast-iron skillets or charming warm bowls to keep everything cozy and visually inviting. For a brunch twist, pile the potatoes over toasted sourdough and add a drizzle of the brown butter sauce as a savory spread. You can even add a handful of peppery arugula for a fresh bite or sprinkle with toasted pine nuts for more texture variation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—though it’s hard to resist finishing this dish straight away—store them in an airtight container in the refrigerator for up to 3 days. The potatoes might lose a bit of their crispiness, but reheating properly can bring back much of their charm.
Freezing
While freezing roasted potatoes is generally possible, this particular Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe is best enjoyed fresh. Freezing tends to change the texture of the potatoes and tomatoes, so it’s not recommended for maintaining the dish’s lively, fresh quality.
Reheating
To reheat, spread the potatoes and tomatoes on a baking sheet and warm them up in a 350°F oven for about 10 to 15 minutes. This revitalizes the crispness. Avoid the microwave if possible to prevent sogginess. Add a fresh drizzle of the brown butter sauce if you have some left for that extra boost of flavor.
FAQs
Can I use different types of potatoes for this recipe?
Baby potatoes work best because their size and texture crisp up wonderfully and hold their shape well. If you use larger potatoes, cut them into smaller chunks for more even roasting and texture.
Is it necessary to pinch off the potato skins?
Yes! Pinching off the skins creates more surface area for crispiness and adds a delicious rustic texture that sets this recipe apart from ordinary roasted potatoes.
Can I substitute ricotta with another cheese?
Ricotta’s mild creaminess is ideal here, but if you want something different, try a mild goat cheese or a soft burrata. Just remember these alternatives might change the flavor profile slightly.
How do I know when the brown butter is ready?
Keep a close eye on the butter as it melts—the color will change to a golden brown, and you’ll smell a toasty, nutty aroma. Be careful not to let it burn, as that will add bitterness.
Can I make the brown butter sauce in advance?
You can prepare the brown butter sauce ahead of time and gently reheat it before drizzling. However, fresh sauce tastes best with vibrant lemon and honey notes that might mellow after sitting too long.
Final Thoughts
I absolutely can’t recommend this Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe enough if you’re looking for a dish that feels special without fussing over complicated steps. It’s a celebration of flavors and textures that’s as comforting as it is refreshing — perfect for sharing with loved ones or treating yourself to something truly delicious. Once you try it, it might just become your new favorite way to enjoy roasted potatoes!
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Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
These Lemon Honey Brown Butter Roasted Potatoes are a delightful blend of crispy roasted baby potatoes tossed in a fragrant brown butter sauce with fresh herbs, a touch of lemon juice, and honey for sweetness. Finished with blistered cherry tomatoes and a creamy ricotta base, this comforting side dish balances savory, sweet, and tangy flavors perfectly.
Ingredients
Potatoes
- 1 1/2 lbs baby potatoes
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Olive oil, as needed
- 2 sprigs fresh rosemary, finely chopped
- 1 vine of cherry tomatoes
Brown Butter Sauce
- 1/4 cup salted butter (1/2 stick)
- 4 cloves garlic, minced
- 1 lemon, juiced
- 2 tbsp honey
- 4 sprigs thyme, leaves removed
To Serve
- 1 cup ricotta cheese
- 1 tsp white & black sesame seeds, for garnish
Instructions
- Boil the Potatoes: Place the baby potatoes in a pot, cover with water, and bring to a boil. Cook until just tender when pierced with a fork, about 10-15 minutes. Drain and allow to cool slightly.
- Prepare for Roasting: Transfer the boiled potatoes to a parchment-lined baking sheet. Once slightly cool, gently pinch off the skins to create a rough texture that promotes crispiness during roasting.
- Season and Roast the Potatoes: Preheat the oven to 425°F (220°C). Drizzle olive oil over the potatoes, then season with garlic powder, nutmeg, cayenne pepper, kosher salt, and fresh cracked black pepper. Roast the potatoes for 15 minutes. Flip them and sprinkle with finely chopped rosemary. Add the cherry tomatoes to the baking sheet and continue roasting for another 15-20 minutes, until the potatoes are golden and crispy, and the cherry tomatoes are blistered.
- Make the Brown Butter Sauce: In a small saucepan, melt the salted butter over medium heat. Add the minced garlic and cook until the butter foams and turns golden brown with fragrant nutty aromas, about 3-4 minutes—be careful not to burn the garlic. Remove from heat and whisk in the lemon juice, honey, and thyme leaves until well combined.
- Assemble the Dish: Spread the ricotta cheese evenly on a serving plate as a creamy base. Pile the roasted potatoes in the center, drizzle generously with the lemon honey brown butter sauce, and scatter the blistered cherry tomatoes around or among the potatoes. Garnish with sesame seeds and extra thyme sprigs if desired.
- Serve Immediately: Serve the dish warm for the best taste and texture experience.
Notes
- You can substitute rosemary and thyme with other fresh herbs like sage or oregano for variation.
- Adjust the amount of cayenne pepper to control the spiciness.
- For a vegan version, replace butter with a plant-based margarine and omit the ricotta or use a vegan cheese alternative.
- Fingerling or small new potatoes can also be used for similar results.
- Leftovers can be reheated in the oven to retain crispiness.
