If you are looking for a dish that delivers crispy, flavorful potatoes layered with fresh, creamy, and bright accents, the Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe is bound to become your new favorite. These tender baby potatoes infused with aromatic herbs, sweet honey, and zesty lemon juice get a beautiful brown butter glaze that takes them to the next level. The addition of fresh ricotta and blistered cherry tomatoes creates a harmonious balance of textures and flavors that’s comforting yet elegant. Whether it’s a weeknight side or a weekend showstopper, this recipe invites you to savor every bite with joy and ease.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each one plays a critical role: from the crispy exterior and herby aroma of the potatoes to the creamy ricotta and vibrant tomatoes that brighten the plate.
- Baby potatoes (1 1/2 lbs): Perfect for roasting evenly with tender centers.
- Garlic powder (1 tsp): Adds a gentle depth without overpowering.
- Nutmeg (1/4 tsp): Brings a subtle warmth that enhances the complexity.
- Cayenne pepper (1/4 tsp): Just a hint for mild heat and kick.
- Kosher salt: Essential for seasoning and bringing out natural flavors.
- Fresh cracked black pepper: Provides boldness and spice bursts.
- Olive oil: Keeps potatoes moist and helps with browning.
- Fresh rosemary (2 sprigs, finely chopped): Imparts a wonderfully piney, fragrant touch.
- Cherry tomatoes (1 vine): Adds juicy sweetness that balances the hearty potatoes.
- Salted butter (1/4 cup or 1/2 stick): For the rich and nutty brown butter sauce.
- Garlic cloves (4, minced): Fresh garlic maximizes flavor in the glaze.
- Lemon juice (from 1 lemon): Delivers a refreshing brightness to cut through the richness.
- Honey (2 tbsp): Sweetens and rounds out the tang of lemon.
- Fresh thyme leaves (from 4 sprigs): Adds an herbaceous, earthy note to the butter sauce.
- Ricotta cheese (1 cup): Creamy base that balances warm potatoes and tomatoes.
- Sesame seeds (1 tsp, white & black): For a subtle crunch and eye-catching garnish.
How to Make Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe
Step 1: Boil the Potatoes
Start by boiling the baby potatoes in salted water until tender, about 15 minutes. This step ensures the potatoes cook evenly and remain soft inside while roasting crisp on the outside. Once done, drain and set aside to cool slightly.
Step 2: Prep the Potatoes for Roasting
Transfer the warm potatoes to a parchment-lined baking sheet. Once cool enough to handle, gently pinch each potato to roughen the skin. This rustic peeling technique creates more surface area to crisp up during roasting, yielding irresistibly crunchy edges.
Step 3: Season and Roast the Potatoes
Preheat your oven and toss the potatoes with olive oil, garlic powder, nutmeg, cayenne pepper, kosher salt, and black pepper. Spread them out evenly and roast for 15 minutes. Flip the potatoes, sprinkle the chopped rosemary, and nestle the vine of cherry tomatoes among them. Continue roasting for another 15-20 minutes until potatoes are golden and the tomatoes blister beautifully.
Step 4: Make the Brown Butter Sauce
In a small pan, melt the salted butter over medium heat. Allow it to foam and start browning, giving off a warm, nutty aroma. Add the minced garlic and sauté briefly until fragrant but not burnt. Remove from heat, then whisk in fresh lemon juice, honey, and thyme leaves until smooth and glossy.
Step 5: Assemble the Dish
On a serving plate, spread the creamy ricotta cheese evenly as a luscious base. Pile the roasted potatoes in the center, drizzle generously with the warm lemon honey brown butter sauce, and scatter the blistered cherry tomatoes around and through the potatoes. Finish with a sprinkle of white and black sesame seeds, and feel free to add extra thyme for a fresh herbal note.
How to Serve Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe
Garnishes
To elevate presentation and flavor, consider a sprinkle of freshly chopped parsley or microgreens alongside the sesame seeds. A light dusting of smoked paprika or grated Parmesan can add complexity and crunch as well.
Side Dishes
This dish pairs beautifully with grilled or roasted meats, fresh salads, or even alongside a poached egg for brunch. The balance of creamy ricotta, sweet tomatoes, and zesty buttered potatoes complements protein and vegetables alike with ease.
Creative Ways to Present
Try serving on a rustic wooden board for a casual vibe or stack the potatoes to create a playful tower on each plate. For a family-style meal, use a large, shallow bowl so everyone can dig in and mix flavors as they please.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The potatoes may lose a bit of their crispness, but flavors remain vibrant and delicious.
Freezing
While possible, freezing is not ideal because roasted potatoes can become mushy when thawed. If you must freeze, store in a single layer on a baking sheet first, then transfer to a sealed freezer-safe container to preserve texture as much as possible.
Reheating
Reheat leftovers gently in a preheated oven at 375°F for 10-15 minutes to restore crispness. Avoid microwaving, which can make the potatoes soggy and rob the brown butter sauce of its richness.
FAQs
Can I use regular large potatoes instead of baby potatoes?
Yes, but large potatoes will require longer boiling and roasting times. Cut them into uniform chunks to ensure even cooking, and the texture will still be delicious.
Is there a substitute for ricotta cheese?
Absolutely! You can use creamy goat cheese, mascarpone, or even Greek yogurt for a tangy alternative. Each brings a slightly different but equally creamy element to the dish.
How do I make this recipe vegan-friendly?
Use a plant-based butter substitute for the brown butter sauce, and replace ricotta with a vegan cashew cheese spread. Ensure the honey is swapped for maple syrup or agave nectar for sweetness.
Can I prepare components ahead of time?
You can boil and roast the potatoes and tomatoes a day in advance and refrigerate them. The brown butter sauce is best made fresh before serving to preserve its bright flavors.
What wine pairs well with this recipe?
A crisp, citrus-forward white like Sauvignon Blanc or a light-bodied Pinot Grigio complements the lemon and fresh herbs while cutting through the richness of the butter and ricotta.
Final Thoughts
Once you try the Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe, you’ll understand why it’s such a joy to make and share. The harmony of sweet, savory, creamy, and bright flavors ensures that every bite feels like a celebration on the plate. Perfect for cozy evenings or gatherings with friends, this recipe invites you to indulge in the simple pleasures of thoughtfully prepared comfort food.
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Lemon Honey Brown Butter Roasted Potatoes with Ricotta and Cherry Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 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 side dish featuring crispy baby potatoes with a fragrant brown butter sauce infused with lemon, honey, garlic, and fresh herbs. Blistered cherry tomatoes add a burst of sweetness and color, while creamy ricotta provides a smooth, rich base. This recipe combines roasting and stovetop techniques to create a flavorful, comforting dish perfect for family meals or entertaining.
Ingredients
Potatoes and Seasoning
- 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
Assembly
- 1 cup ricotta cheese
- 1 tsp white & black sesame seeds, for garnish
Instructions
- Boil the Potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook until just tender and easily pierced with a fork, about 10-15 minutes. Drain well.
- Prepare for Roasting: Transfer the boiled potatoes carefully to a parchment-lined baking sheet and allow them to cool slightly. Once cooled enough to handle, gently pinch off the skins to create a rough texture on the potatoes, which will help them crisp up during roasting.
- Season and Roast the Potatoes: Preheat your oven to 425°F (220°C). Drizzle the potatoes with olive oil, then sprinkle with garlic powder, nutmeg, cayenne pepper, kosher salt, and freshly cracked black pepper. Toss to coat evenly. Roast the potatoes in the oven for 15 minutes.
- Finish Roasting with Herbs and Tomatoes: After 15 minutes, flip the potatoes and sprinkle chopped rosemary over them. Add the vine of cherry tomatoes to the baking sheet. Continue roasting for an additional 15-20 minutes until the potatoes are golden and crispy, and the cherry tomatoes are blistered.
- Make the Brown Butter Sauce: While the potatoes roast, melt the salted butter in a skillet over medium heat. Add the minced garlic and cook until the butter foams and turns golden brown, releasing a nutty aroma, about 3-4 minutes. Remove from heat and stir in fresh lemon juice, honey, and thyme leaves. Whisk well to combine.
- Assemble the Dish: On a serving plate, spread ricotta cheese evenly across the surface. Pile the crispy roasted potatoes in the center. Drizzle generously with the warm lemon honey brown butter sauce. Arrange the blistered cherry tomatoes around or throughout the potato pile. Garnish the dish with white and black sesame seeds and extra thyme sprigs if desired.
- Serve Immediately: Enjoy this flavorful and comforting side while warm for the best texture and taste.
Notes
- If baby potatoes are unavailable, use small new potatoes or fingerling potatoes instead.
- Adjust cayenne pepper according to your preferred spice level or omit if sensitive to heat.
- For additional aroma, try adding a splash of white wine vinegar or zesting some lemon peel into the brown butter sauce.
- Leftovers can be refrigerated and gently reheated in an oven or skillet to retain crispiness.
- To make this dish vegan, substitute butter with vegan butter and ricotta with plant-based alternatives.
