Rosemary Roasted Potatoes with Honey-Lemon Butter

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

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.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 200kcal

Author Renee

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

Preheat oven to 400°F (205°C).
Toss potatoes with olive oil, salt, and pepper. Spread on a baking sheet with rosemary sprigs and lemon slices.
Roast 20 minutes, stir, then roast another 20 minutes until golden and tender.
While potatoes roast, slowly melt butter in a skillet until golden.
Stir in garlic, honey, and lemon juice; season. Add rosemary sprigs and let infuse.
Strain butter mixture over hot potatoes, toss to coat.
Garnish with fresh rosemary and lemon. Serve warm.

Notes

For extra crispiness, roast with convection if your oven has it.
Double the batch – these potatoes reheat beautifully.
Fresh rosemary is key.

Nutrition