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–+ servings

Lemon Honey Brown Butter Roasted Potatoes

Everyone deserves their perfect potato, and these are mine. Crispy on the edges, creamy in the center, and drizzled with an easy, lemony honey brown butter. Pair with ricotta and blistered tomatoes and it's pure potato heaven.
Prep Time 30 minutes
Cook Time 30 minutes
1 hour
Servings: 6 servings

Ingredients

  • 1 & 1/2 lbs baby potatoes
  • 1 tsp garlic powder
  • 1/4 tsp each of nutmeg & cayenne pepper
  • Kosher salt, as needed
  • Fresh cracked black pepper, as needed
  • Olive oil, as needed
  • 2 sprigs rosemary, stems removed and finely chopped
  • 1 stem of cherry tomatoes on the vine
  • 1/4 cup salted butter, 1/2 of a stick
  • 4 cloves of garlic, minced
  • 1 lemon, for juicing
  • 2 tbsp honey
  • 4 sprigs of thyme, stems removed
  • 1 cup ricotta cheese
  • 1 tsp white & black sesame seeds, for garnish

Instructions 

  1. Preheat the oven to 425°F.
  2. Put a large pot of water to boil. When it boils add a generous handful of salt and the potatoes. Boil for 12-16 minutes or until the potatoes are fork tender.
  3. Transfer the potatoes to a parchment-lined baking sheet, let them cool for a few minutes and use your hands to pinch off the skins, leaving them still intact but just barely. This will rough up the potato skin texture and allow them to crisp up better!
  4. Season the potatoes with the garlic powder, cayenne, nutmeg, salt and pepper and a drizzle of olive oil. Toss to coat.
  5. Roast the potatoes for 15 minutes at 425°F. Remove the from the oven and give them a flip. Add the rosemary to the potatoes, and add the vine of cherry tomatoes to the bottom of the sheet pan. Put back in the oven and roast for another 15-20 minutes.
  6. While the potatoes are finishing, make the brown butter sauce.
  7. Add the butter to a small saucepan on medium low heat. Let it fizz and sizzle for 2-4 minutes, stirring occasionally until you see bits of the milk solids start to brown. Add in the garlic and let the mixture foam up a bit. Stir constantly and remove it from the heat.
  8. Once off the heat, add in the juice from one lemon, the honey, and the thyme. Whisk to combine.
  9. By now the potatoes should be done. Transfer them to a bowl and drizzle them with 2/3 of the butter sauce. Toss to coat.
  10. To serve, spread your ricotta evenly on a large plate. Pile the potatoes in the middle, and drizzle with the rest of the butter sauce. Place the cherry tomatoes on the side or throughout. Sprinkle with sesame seeds and serve immediately!