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    Home » Recipes » Side Dishes

    Rosemary Roasted Potatoes with Honey-Lemon Butter

    Published: Sep 14, 2022 · Modified: Mar 1, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Overhead shot of cast iron pie dish filled with roasted baby potatoes and lemon slices, garnished with fresh rosemary. Pin text overlay reads: Rosemary Roasted Potatoes with Honey-Lemon Butter

    Honey-lemon butter, infused with fresh rosemary and garlic, elevates these simple sheet pan potatoes to another level. Easy 15-minute prep; ready in an hour.

    Overhead shot of cast iron pie dish filled with roasted baby potatoes and lemon slices, garnished with fresh rosemary.

    This Rosemary Roasted Potatoes recipe is a versatile and nearly effortless side dish. After roasting, the potatoes are tossed in an easy-to-make honey-lemon butter sauce. Infused with rosemary and garlic, the sauce elevates these simple sheet pan potatoes from every day to special occasion fare.

    These roast baby potatoes are tender and fluffy on the inside and crispy outside, and they go with just about anything. They can be eaten for breakfast, lunch, dinner, or late night snack, so it never hurts to make a double batch.

    Jump to:
    • Ingredients for Rosemary Potatoes
    • How to Make Herbed Sheet Pan Potatoes
    • Top Tip
    • FAQ
    • More Potato Recipes
    • What to Serve with Baby Potatoes
    • Rosemary Roasted Potatoes with Honey-Lemon Butter

    Ingredients for Rosemary Potatoes

    Side view of baking tray covered with baby red and Yukon gold potatoes, fresh rosemary, and lemon slices.
    • Potatoes: Choose fluffy potatoes over waxy or starchy varieties. We recommend using baby Yukon Golds or baby reds for this recipe. Look for small potatoes, about the size of a golf ball and no larger than a chicken egg. You can also use larger potatoes; just halve or cube them into 1- to 1 ½-inch pieces first.
    • Lemons: Use fresh lemons and fresh lemon juice. Fresh lemon juice has a fresher, brighter flavor, and is ultimately a lot more healthy for you, too. (Bottled lemon juice contains preservatives and additives, and has a stronger, more acrid flavor that can affect the outcome of this recipe.)
    • Rosemary: Use fresh rosemary. Do not use dried rosemary for this recipe. You can also sub in your favorite fresh herbs; fresh sage works particularly well.
    • Honey: Use a mild honey; some artisan honeys have a strong flavor profile that can overpower more subtle flavors.
    • Garlic: We love garlic, and we use 2-3 cloves for this, minced or pressed.
    • Butter: We recommend using salted butter for this recipe, but unsalted works as well.
    • Oil: Use a neutral oil (i.e., light olive oil, canola oil, etc.).

    How to Make Herbed Sheet Pan Potatoes

    Honey-Lemon Butter

    Make the honey-lemon butter first, so that the fresh rosemary and garlic flavors have time to infuse into the mixture.

    In a small skillet over medium heat, melt the butter, whisking constantly until any foam subsides and the butter begins to turns light golden brown. Remove from heat.

    Butter sauce in a mason jar, with fresh rosemary sticking out the top.

    Pour melted butter into a small bowl or mason jar. Immediately whisk in minced garlic, honey, and lemon juice.

    Taste and season the butter as desired with salt and pepper. Stir the fresh rosemary sprigs into the butter mixture and set aside.

    Roast Potatoes

    Preheat oven to 400°F | 205°C.

    Place potatoes in a medium bowl. Drizzle with olive oil, and salt and pepper generously. Toss until the potatoes are well coated.

    Spread the potatoes onto a baking sheet in a single layer. Distribute 3-4 rosemary sprigs and lemon slices evenly throughout potatoes.

    Baking tray covered with baby red and Yukon gold potatoes, fresh rosemary, and lemon slices.

    Transfer the potatoes to the oven and roast for 20 minutes.

    Stir potatoes on the tray and roast for an additional 20 minutes, or until they fork tender and browned.

    When stirring the potatoes midway through roasting, try to work around the rosemary sprigs so that they don't break up too much. This will allow you to remove the crispy rosemary from the potatoes when they are done.

    Baking tray covered with roasted baby potatoes.

    Remove potatoes from oven. Carefully lift out the dried rosemary sprigs. (You can also remove the roasted lemons if you want to: we usually leave them in.)

    Place the roasted potatoes and lemons into a large mixing bowl. Using a mesh sieve, pour the honey-lemon butter from the bowl or jar evenly over the hot potatoes, and toss to coat. Discard any garlic or rosemary remaining in the sieve.

    Garnish the roasted potatoes with fresh rosemary sprigs, and fresh lemon slices if desired.

    Baby potatoes with fresh rosemary. Jar of bbutter sauce partially showing in the left corner.

    Top Tip

    Rosemary is an evergreen, meaning you can harvest it any time of year. If you have space in your yard, a rosemary plant is a great thing to have. It grows well in containers, too.

    FAQ

    What kind of potatoes are best for sheet pan roasting?

    Choose fluffy potatoes over waxy or starchy varieties. For sheet pan roasted potatoes, we recommend using Yukon Golds, Red potatoes, or similar varieties.

    For rosemary roasted baby potatoes, look for ones about the size of a golf ball and no larger than a chicken egg

    Cast iron pie dish filled with roasted baby potatoes and lemon slices, garnished with fresh rosemary.

    If you enjoy adding the flavor of lemon in your cooking, check out our quick and easy Preserved Lemon Substitute.

    More Potato Recipes

    • Plated mashed potato pancakes with corned beef.
      Leftover Mashed Potato Pancakes
    • Smashed potatoes, made with roasted garlic compound butter.
      Roasted Garlic Smashed Potatoes
    • Hot German Potato Salad (Kartoffelsalat)
      Hot German Potato Salad (Bavarian Kartoffelsalat)
    • Overhead shot of a bowl of potato soup garnished with sliced tomatoes, cheese, sour cream, and sliced green onions. Small bowls of topping ingredients surround the soup bowl.
      Loaded Baked Potato Soup

    What to Serve with Baby Potatoes

    Roast baby potatoes pair particularly well with a hearty protein. Some our favorite main dishes to serve with this recipe include chicken pillows, Salisbury Steak ,oven roasted chicken, roast pork loin, and pan-fried fish.

    • Plated Salisbury steak with gravy, plated with a green salad and mashed potatoes.
      Homemade Salisbury Steak
    • Korean-style Pan Fried Fish (Saeng Sun Jun)
    • Two chicken pillows on a plate, uncut, with gravy on top. Arugula and tomato slices are on the side.
      Chicken Pillows
    • Traditional German Sauerbraten
      Traditional German Sauerbraten
    Overhead shot of cast iron pie dish filled with roasted baby potatoes and lemon slices, garnished with fresh rosemary.
    5 from 6 votes

    Rosemary Roasted Potatoes with Honey-Lemon Butter

    Honey-lemon butter, infused with fresh rosemary and garlic, elevates these simple sheet pan roasted potatoes to another level. Easy 15-minute prep; ready in under an hour.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time:15 minutes minutes
    Cook Time:45 minutes minutes
    Total Time:1 hour hour
    Servings: 8 servings
    Calories: 200kcal
    Author: Renee
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    Equipment

    • 1 Heavy Baking Sheet
    • 1 Small Skillet
    • 1 small mesh sieve
    • 1 small canning jar or bowl

    Ingredients

    Roast Potatoes
    • 2 pounds baby potatoes Yukon Golds or Reds
    • 1-2 tablespoons olive oil or canola oil
    • 1 large lemon sliced
    • 3-4 sprigs fresh rosemary
    Honey-Lemon Butter
    • 6 tablespoons butter
    • 2 cloves garlic minced
    • 2 tablespoons honey
    • ¼ cup fresh lemon juice
    • 2-3 sprigs fresh rosemary
    • Salt & pepper to taste

    Instructions

    Honey-Lemon Butter

    • Make the honey-lemon butter first, so that the fresh rosemary flavor has time to infuse into the mixture.
      In a small skillet over medium heat, melt the butter, whisking constantly until any foam subsides and the butter begins to turns light golden brown.
      Remove from heat.
    • Pour melted butter into a small bowl or mason jar. Immediately whisk in minced garlic, honey, and lemon juice. Taste and season as desired with salt and pepper.
      Stir the fresh rosemary sprigs into the butter mixture and set aside.

    Roast Potatoes

    • Preheat oven to 400°F | 205°C.
      Place potatoes in a medium bowl. Drizzle with olive oil, and salt and pepper generously. Toss until the potatoes are well coated.
      Spread the potatoes onto a baking sheet in a single layer. Distribute 3-4 rosemary sprigs and lemon slices evenly throughout potatoes.
    • Transfer the potatoes to the oven and roast for 20 minutes.
      Stir potatoes on the tray and roast for an additional 20 minutes, or until they fork tender and browned.
      When stirring the potatoes midway through roasting, try to work around the rosemary sprigs so that they don't break up too much. This will allow you to remove the crispy rosemary from the potatoes when they are done.
    • Remove potatoes from oven. Carefully lift out the dried rosemary sprigs. (You can also remove the roasted lemons if you want to: we usually leave them in.)
      Place the roasted potatoes and lemons into a large mixing bowl.
      Using a mesh sieve, pour the honey-lemon butter from the bowl or jar evenly over the hot potatoes and toss to coat.
    • Garnish the roasted potatoes with fresh rosemary sprigs, and fresh lemon slices if desired.
      Serve warm.

    Notes

    Choose fluffy potatoes over waxy or starchy varieties. For sheet pan roasted potatoes, we recommend using Yukon Golds, Red potatoes, or similar varieties.
    When roasting baby potatoes, look for ones about the size of a golf ball and no larger than a chicken egg.
    You can also use larger potatoes; just halve or cube them into 1- to 1 ½-inch pieces first.

    Nutrition

    Serving: 1serving | Calories: 200kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 75mg | Potassium: 513mg | Fiber: 3g | Sugar: 6g | Vitamin A: 270IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 6 votes

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    1. Aimee Mars says

      October 20, 2022 at 4:31 pm

      5 stars
      Tender on the inside and crispy on the outside! These are the perfect potatoes. They really go with anything and they're just so good.

      Reply
    2. Sara Welch says

      October 20, 2022 at 3:47 pm

      5 stars
      Enjoyed these with dinner last night and they do not disappoint! Easy and delicious; the perfect pairing with dinner, indeed!

      Reply
    3. Alina says

      October 20, 2022 at 3:08 pm

      5 stars
      This is such a comforting side dish idea for a good roast.

      Reply
    4. Michelle says

      October 20, 2022 at 2:59 pm

      5 stars
      These are beautiful and tasty and just elegant enough for holiday dinner

      Reply
    5. Amy says

      October 20, 2022 at 1:24 pm

      5 stars
      These potatoes were so delicious! I plan to make them again at Thanksgiving time!

      Reply
    6. Cara says

      October 20, 2022 at 12:44 pm

      5 stars
      I love roasted potatoes, but it was the honey-lemon butter that put this recipe over the top for me! So delicious!

      Reply

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    Hi, I'm Renée!

    Welcome to The Good Hearted Woman — a cozy corner of the internet where comfort food meets modern life. From heirloom recipes and easy weeknight dinners to seasonal dishes, homemade breads, and potluck favorites, we share the kind of food that brings people together.

    When we’re not in the kitchen, you’ll find us hosting guests at Parkside Acoustic Bed & Breakfast, our music-themed B&B in Ashland, Oregon — where good food and warm hospitality go hand in hand.

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