Creamy Lemon Rosemary Potatoes

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Lemon Rosemary Potatoes are rich and creamy with a delicious lemon-garlic herb flavor in every bite! They are a great complementive side dish recipe to a variety of main courses.

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Yes, I know, another potato recipe. I don’t know what it is this year, but I’ll admit, I have definitely gone a little crazy with the potatoes! It’s just that there is so much you can do with a potato. Whether they are baked, stuffed, mashed, fried, or drowned in cream sauce, you can’t go wrong with this classic side dish superstar! They are just so versatile and you can pair them with pretty much everything!

Growing up, my mom would have to make a massive bowl of mashed potatoes. She still makes the best mashed potatoes. I think her technique of melting the butter and cooking it with the milk before using an electric mixer to beat them super smooth is the trick! Between my father and I, not a single spoonful ever went to waste.

These days, I do venture into other potato recipe territory (is that a thing?) quite a bit.

My recipe for Creamy Lemon Rosemary Potatoes is a bit different than most potato recipes using cream sauce. Even though the sauce is rich, the lemon lightens it up a bit and the rosemary adds a touch of savory to the mix.  Don’t be mistaken though, this is most definitely still a comfort food recipe!

While this is a super easy recipe to throw together, the potatoes do take around an hour to cook.  Be sure to plan accordingly when making this delicious side dish!

How to Make Creamy Lemon Rosemary Potatoes

Prep!

Preheat oven to 375°F.

Dice the potatoes into bite-size pieces and place in a medium size baking dish. Zest the entire lemon and juice just one half of it.  Mince the garlic and rosemary.

Create!

Whisk together the butter and flour until smooth in a medium saucepan over medium-high heat.

Gradually add 1 cups of the heavy cream, whisking constantly until  comes to a boil and  just starts to thicken. Add the remaining heavy cream and continue whisking until thick and creamy, about 2-3 minutes.

Add the the garlic, lemon zest, rosemary, salt, and pepper. Remove the pan from the heat and stir in the lemon juice until well combined.

This is the perfect time to taste-test the sauce and add more lemon juice, salt, and/or pepper, as desired.

Pour the cream mixture evenly over the potatoes and cover tightly with foil.  Bake for 60 minutes or until the potatoes are fork-tender.

Present!

If you want to pretty up this dish a bit, try adding some fresh sprigs of rosemary!

Enjoy!

Tips and  Techniques

• To lighten up the dish some, replace the heavy cream with an equal amount of milk.
• Store any leftover Creamy Rosemary Lemon Potatoes in an airtight container in the refrigerator for up to 3-5 days.

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Creamy Lemon Rosemary Potatoes

These Creamy Lemon Rosemary Potatoes are covered in a rich sauce with light touches of lemon and rosemary flavors - a delicious comfort food recipe!

Course Side Dishes

Cuisine Vegetarian

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 servings

Calories 316kcal

Author Lauren

Ingredients

• 1.5 pounds potatoes *cut into bite size pieces
• 2 Tablespoon butter
• 2 Tablespoon flour
• 1 1/2 Cups heavy cream
• 3 cloves garlic *minced
• 1 teaspoon lemon zest *from one lemon
• 1 Tablespoon fresh rosemary *or 1 tsp dried rosemary, minced
• 1 teaspoon salt * or to taste
• 1/4 teaspoon ground black pepper * or to taste
• 1 teaspoon lemon juice

US Customary - Metric

Instructions

• Preheat oven to 375°F.  Dice the potatoes and place in a medium size baking dish.
• In a small saucepan, over medium-high heat, whisk together the butter and flour until smooth.  
• Gradually add 1 Cup of the heavy cream and let come to a boil, stirring constantly. Once it begins to thicken, add the remaining 1/2 Cup of heavy cream.
• Lower the heat and keep stirring until thick and smooth, about 2-3 minutes.
  
• Whisk in the garlic, lemon zest, rosemary, salt, and pepper. 
• Remove the pan from the heat and whisk in the lemon juice. Taste test the sauce and add more lemon juice, salt, and/or pepper, as desired.
• Pour the cream mixture over the potatoes and cover with foil.  Bake for 60 minutes or until the potatoes are fork-tender. 
• Top with fresh rosemary sprigs, if desired, and serve hot.

Notes

Tips and  Techniques

• To lighten up the dish some, replace the heavy cream with an equal amount of milk.
• Store any leftovers in an airtight container in the refrigerator for up to 3-5 days.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 18g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 455mg | Potassium: 518mg | Fiber: 2g | Vitamin A: 20% | Vitamin C: 17.6% | Calcium: 7.5% | Iron: 21.1%

The recipe for Creamy Lemon Rosemary Potatoes was originally published on October 2, 2017. Images were updated on November 5, 2018.

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