Lemon Honey Brown Butter Potatoes

These lemon honey brown butter roasted potatoes are my ultimate comfort food for any holiday or dinner party spread. The pairing of crispy potatoes with herby browned butter and creamy ricotta makes every bite special while still being easy enough for weeknights. Juicy roast tomatoes and a sprinkle of sesame seeds bring it all together for something that looks as good as it tastes.

I stumbled onto this combo when I wanted something extra for my classic roasted potatoes. It ended up being a dish everyone asked for again so now it is a must anytime I have friends over for dinner.

Ingredients

• Baby potatoes: 1 and a half pounds—The perfect size for roasting and less time peeling. Look for smooth skins and firm texture.
• Garlic powder: Adds quick savory depth. Go for fresh if you have it but powder mixes evenly.
• Nutmeg and cayenne: A hint of warmth and subtle heat. Freshly grated nutmeg shines the most.
• Kosher salt and fresh cracked black pepper: For seasoning all the layers. Taste your potatoes before serving to adjust if needed.
• Olive oil: Helps potatoes crisp nicely. Good quality oil adds a mild fruity note.
• Rosemary: Two sprigs—Chopped without stems. For an earthy boost. Fresh sprigs are more aromatic than dried.
• Cherry tomatoes on the vine: Roasted whole they pop with sweet tang. They add great color too. Pick tomatoes that feel heavy for their size.
• Salted butter: A quarter cup—Provides richness. Choose a butter with deep yellow color for extra flavor.
• Garlic: Freshly minced. Four cloves. It perfumes the brown butter.
• Lemon: For juicing. Brightens everything. Pick a lemon that feels heavy and gives slightly when pressed.
• Honey: For sweetness. Unfiltered local honey brings floral complexity.
• Thyme: Four sprigs—Leaves only. Gentle herbal flavor that pairs well with lemon.
• Ricotta cheese: One cup—Creamy and mild. Buy a good quality ricotta that is thick not watery.
• White and black sesame seeds: For garnish. Nutty crunch adds contrast. Look for seeds with no bitterness.

Step-by-Step Instructions

Prepare the Potatoes:

Bring a large pot of water to a rolling boil. Add a generous handful of salt so the water tastes like the sea. Drop in the baby potatoes and boil for twelve to sixteen minutes until a fork easily pierces them but they still hold their shape.

Rough Up the Skins:

Drain the potatoes and let them cool on a parchment lined sheet for a few minutes. Gently pinch and rub the skins with your hands to ruffle and slightly split them. This helps them get extra crispy in the oven while catching the seasoning.

Season and Roast:

Sprinkle the potatoes with garlic powder, nutmeg, cayenne, kosher salt and black pepper. Drizzle on olive oil and toss everything well so each potato is coated. Arrange them in a single layer on the baking sheet. Roast at four hundred twenty five degrees Fahrenheit for fifteen minutes.

Flip and Add Herbs and Tomatoes:

After the first roast, take the tray out and use tongs to flip each potato. Scatter the finely chopped rosemary over the potatoes. Gently nestle the vine of cherry tomatoes onto the tray so they can roast at the same time. Place everything back in the oven and roast another fifteen to twenty minutes until the potatoes are deeply golden and tomatoes have blistered.

Make the Brown Butter Sauce:

While the potatoes roast, add the salted butter to a small saucepan. Set it over medium low heat. Let it melt and bubble slowly for about two to four minutes. Stir regularly to keep the solids from sticking. Watch closely for the butter to turn a warm golden shade with nutty aroma. Add the minced garlic and stir as the butter foams for about one minute. Take it off the heat.

Finish the Sauce:

With the pan off heat, stir in juice from one whole lemon, add honey and drop in the thyme leaves. Whisk well. The sauce should be glossy with flecks of herbs and little brown bits of butter.

Toss Potatoes in Sauce:

Dump the finished potatoes into a large bowl. Pour two thirds of the warm brown butter sauce over the top. Toss carefully so each potato is coated but not smashed.

Spread Ricotta and Plate:

Spread your ricotta cheese in an even layer on a large serving plate. Pile the coated potatoes in the center. Spoon the rest of the brown butter sauce over everything. Add roasted cherry tomatoes at the side or scattered throughout. Sprinkle generously with sesame seeds.

Serve Immediately:

Bring it to the table while still hot for the best creamy and crispy textures.

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I have always loved the moment I lift the hot tray from the oven and the rosemary just floods the kitchen with earthy aroma. Nothing beats sneaking a taste of crispy potato before it gets doused in sauce.

Storage Tips

Leftover potatoes can be refrigerated in an airtight container for up to three days. When reheating use the oven or air fryer to restore as much crisp as possible. Ricotta is best added fresh each time for the ideal creamy contrast. Avoid microwaving as it softens the skins and dulls the textures.

Ingredient Substitutions

Instead of ricotta try whipped feta or Greek yogurt for a tangier twist. You can swap thyme for marjoram or oregano depending on what you have. For the butter sauce unsalted butter is fine just bump up the salt to taste. For vegan guests use olive oil and maple syrup in place of the butter and honey.

Serving Suggestions

Pile these potatoes next to roast chicken or grilled steak for a hearty dinner. I also love them with a bright green salad and crusty bread for lunch. If you want to make it brunchy crack a few soft eggs over top and let the yolk mix with the sauce.

Cultural and Historical Context

Roasted potatoes are a beloved staple across many cultures but dressing them up with honey brown butter and fresh ricotta brings a Mediterranean flair. Lemon and herbs are classic in Greek and Italian kitchens. The finish of sesame seeds is a touch you often see in modern Middle Eastern cuisine.

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Bring this dish to your next dinner party and watch it take center stage on the table!

Frequently Asked Questions

→ How do I achieve crispy potato skins?

Pinching and roughening the skins after boiling helps create extra crispiness when roasted at high heat.

→ Can I use a different herb besides rosemary and thyme?

Yes, other fresh herbs like oregano, sage, or parsley can work, but rosemary and thyme complement the butter and honey well.

→ Why add lemon juice to the brown butter sauce?

Lemon juice brings brightness and balances the nutty richness of brown butter and sweetness of honey.

→ Is ricotta necessary for serving?

The ricotta adds creamy contrast but you may substitute with whipped feta, yogurt, or even omit if desired.

→ How do I know when the potatoes are done roasting?

They should be deeply golden with crisp, textured edges and tender, fluffy interiors when pierced with a fork.

→ What’s the benefit of adding cherry tomatoes?

Roasted cherry tomatoes add juiciness and a sweet, tart pop to each bite, complementing the potatoes beautifully.