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
Scale
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.
