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
Scale
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.
