Lemon Honey Brown Butter Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
680 g baby potatoes
→ Seasoning
02 -
1 teaspoon garlic powder
03 -
0.25 teaspoon nutmeg
04 -
0.25 teaspoon cayenne pepper
05 -
Kosher salt, to taste
06 -
Fresh cracked black pepper, to taste
07 -
Olive oil, as needed
→ Herbs & Garnishes
08 -
2 sprigs rosemary, stems removed and finely chopped
09 -
4 sprigs thyme, stems removed
10 -
1 teaspoon white and black sesame seeds, for garnish
11 -
1 stem cherry tomatoes on the vine
→ Brown Butter Sauce
12 -
60 g salted butter
13 -
4 garlic cloves, minced
14 -
Juice of 1 lemon
15 -
2 tablespoons honey
→ For Serving
16 -
240 g ricotta cheese
# Instructions:
01 -
Set oven to 220°C.
02 -
Bring a large pot of water to a boil. Season generously with salt. Add baby potatoes and boil for 12 to 16 minutes, until fork-tender.
03 -
Drain and transfer potatoes to a parchment-lined baking sheet. Allow to cool slightly, then gently pinch skins to loosen while keeping potatoes intact for texture.
04 -
Toss the potatoes with garlic powder, nutmeg, cayenne, salt, pepper, and a drizzle of olive oil to coat evenly.
05 -
Roast potatoes for 15 minutes at 220°C.
06 -
Remove potatoes from oven, flip to expose all sides. Scatter chopped rosemary over potatoes and add the vine of cherry tomatoes to the pan. Return to oven and roast 15 to 20 minutes more.
07 -
In a saucepan on medium-low heat, melt butter until it sizzles for 2 to 4 minutes and milk solids turn golden brown. Add minced garlic, stir until fragrant, then remove from heat. Incorporate lemon juice, honey, and thyme while whisking.
08 -
Place roasted potatoes in a large bowl and drizzle with two-thirds of the warm brown butter sauce. Toss gently to coat.
09 -
Spread ricotta cheese evenly on a large plate. Arrange potatoes in the centre, drizzle with remaining brown butter sauce, and garnish with roasted cherry tomatoes and sesame seeds. Serve immediately.
# Notes:
01 -
Pinching and loosening the skins increases the potatoes' surface area for maximum crispness.