Creamy Lemon Rosemary Potatoes

These Lemon Rosemary Potatoes are creamy and rich with a light, lemony garlic flavor!

Yep, another potato recipe! I don’t know what it is this year, but I’ve gone a little crazy with the potato recipes! I’ve actually always loved potatoes, whether they are baked, stuffed, mashed, fried, or drowned in cream sauce! They are just so versatile and you can pair them with pretty much everything!

These Creamy Lemon Rosemary Potatoes are 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 notes to the mix. These potatoes pair really well with chicken.  Don’t be mistaken though, this is most definitely a comfort food recipe!

While this is a super easy recipe, the potatoes do take some time to cook.  Be sure to plan accordingly when making this delicious side dish!

Creamy Lemon Rosemary Potatoes

Prep!

Preheat oven to 350°F.  Dice the potatoes and place in a medium size baking dish. Zest the lemon and juice one half of it.  Mince the garlic and rosemary.

Create!

In a small saucepan, over medium heat, whisk together the butter and flour until smooth.  Gradually add the heavy cream.  Raise the heat and bring to a boil, stirring constantly.  Lower the heat and keep stirring until thickened.

Remove the pan from the heat and whisk in the garlic, lemon zest, lemon juice, rosemary, salt, and pepper. 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 45-60 minutes until the potatoes are fork-tender.  Serve hot.

Present!

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

Enjoy!

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Creamy Lemon Rosemary Potatoes

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

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

Keyword: creamy lemon potatoes, lemon rosemary potatoes

Servings: 6 servings

Calories: 448 kcal

Author: Lauren

Ingredients

• 1.5 lbs potatoes *cut into bite size pieces
• 2 Tbsp butter
• 2 Tbsp flour
• 2 Cups heavy cream
• 2 cloves garlic *minced
• 1 tsp lemon zest *from one lemon
• 1/2 lemon *juiced
• 1 Tbsp fresh rosemary *or 1 tsp dried rosemary, minced
• salt and pepper *to taste

Instructions

1. Preheat oven to 350°F.  Dice the potatoes and place in a medium size baking dish.

2. In a small saucepan, over medium heat, whisk together the butter and flour until smooth.  Gradually add the heavy cream.  Raise the heat and bring to a boil, stirring constantly.  Lower the heat and keep stirring until thickened.

3. Remove the pan from the heat and whisk in the garlic, lemon zest, lemon juice, rosemary, salt, and pepper.  Taste test the sauce and add more lemon juice, salt, and/or pepper, as desired.

4. Pour the cream mixture over the potatoes and cover with foil.  Bake for 45-60 minutes until the potatoes are fork-tender. 

5. Top with fresh rosemary sprigs, if desired and serve hot.

Recipe Notes

Nutritional Information per Serving:  448 calories, 33g fat (21g saturated fat), 36g carbohydrates (3g fiber, 3g sugar), 6g protein

** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.