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.
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.
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.