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!
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. Â Be sure to plan accordingly when making this delicious side dish!
Why This Recipe Works
- This is a simple recipe that can be served as a side to a variety of main dishes.
- The richness of the sauce makes this a classic comfort food recipe.
- Lemon lightens up the dish, while rosemary gives a hint of savory herb flavor.
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. Â 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 cup of the heavy cream, whisking constantly until it 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.
Tip: You can replace the heavy cream with an equal amount of half-and-half or milk to lighten up the dish some. The sauce will be a little thinner.
Add 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.
- Use fresh lemon and rosemary for the best flavor.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.
FAQ’s
- Can you freeze creamy potatoes? It is not recommended to freeze these Creamy Lemon Rosemary Potatoes.
Other Recipes to Try
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Creamy Lemon Rosemary Potatoes
Ingredients
- 1.5 pounds potatoes * cut into bite size pieces
- 2 tablespoons butter
- 2 tablespoons 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
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 the sauce 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.Â
- 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.
- Use fresh lemon and rosemary for the best flavor.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.
Nutrition
The recipe for Creamy Lemon Rosemary Potatoes was originally published on October 2, 2017. Images were updated on November 5, 2018 and the post content was updated with more thorough instructions, tips, techniques, and FAQ’s in September 2019.
Michelle says
That sauce looks delicious! Aren’t things always better with a good sauce, I’ll have to bookmark this one for later
Jenni LeBaron says
These look spectacular. I just ate lunch, but I’m already craving this just from the photos. The lemon and rosemary sound like they elevate the flavor so much.
Veena Azmanov says
I Love creamy and lemony potatoes. This sounds so good. This looks amazing. Saving for later.
Marisa Franca says
We love the taste of lemon and use it often. What we haven’t done is use it with potatoes in a sauce. Very clever of you — it looks scrumptious and I’m dying to try it out.
Dan Zehr says
Oh my goodness this look absolutely amazing! It truly looks delicious! Potatoes in combination with this sauce sounds impressive. I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!
Mahy Elamin says
Oh God, I want this potato! This sauce looks so tender. Great idea for dinner. Looks very tasty. Yum!
Jen says
Rosemary and lemon is such a classic combo. Great idea to put them with creamy potatoes.
Hannah Healy says
Potatoes with rosemary is always so good! This looks great!
Karyl Henry says
There’s no such thing as too many potato recipes! I’m loving the cream sauce on these, it looks and sounds absolutely divine
Claudia Lamascolo says
I am a big potato fan and always looking for new recipes. This is a delicious addition with lemon and rosemary always pairs well .. will try this one