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!
Servings: 6 servings
Calories: 316kcal
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.
- 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
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