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!

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!

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.  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

• Cheddar Bacon Au Gratin Potatoes
• Grilled Cheesy Potatoes
• Sheet Pan Chimichurri Steak and Potatoes

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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 Vavala

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

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 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. 
• 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.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 18g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 455mg | Potassium: 518mg | Fiber: 2g | Vitamin A: 1000IU | Vitamin C: 14.5mg | Calcium: 75mg | Iron: 3.8mg

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.

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