Lemon Honey Brown Butter Potatoes with Ricotta (Easy 60-Min Recipe)
Golden potatoes with lemon honey brown butter, fresh herbs, ricotta, and cherry tomatoes. Crispy exterior, creamy and bright flavors.
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Cooking tools:
- Pot
- Colander
- Parchment paper
- Baking sheet
- Tongs
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Mixing bowl
- Serving platter
- Spoon
- Oven
- Stove
- Aluminum foil
Ingredients
- 680 g baby potatoes
- 1 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Olive oil, as needed
- 2 sprigs rosemary, stems removed and finely chopped
- 4 sprigs thyme, stems removed
- 1 teaspoon white and black sesame seeds, for garnish
- 1 stem cherry tomatoes on the vine
- 60 g salted butter
- 4 garlic cloves, minced
- Juice of 1 lemon
- 2 tablespoons honey
- 240 g ricotta cheese
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