Lemon Honey Brown Butter Potatoes

 

INGREDIENTS:

450g baby potatoes

1 tsp garlic powder

1/4 tsp of nutmeg/cayenne pepper

Olive oil

2 sprigs rosemary

1 stem of vine cherry tomatoes

1/4 cup salted butter

4 cloves of garlic

1 lemon

2 tbsp honey

4 sprigs of thyme

1 cup ricotta

1 tsp white & black sesame seeds

METHOD:

Preheat the oven to 220°C Add potatoes to a large pot of water and salt and boil for 12-16 minutes or until the potatoes are tender. 

Transfer the potatoes to a baking sheet, let them cool for a few minutes and use your hands to pinch off the skins, leaving them still intact. 

Season the potatoes with the garlic powder, cayenne, nutmeg, salt and pepper and a drizzle of olive oil. Roast the potatoes for 15 minutes. Remove the from the oven and give them a flip. Add rosemary to the potatoes, and the vine of cherry tomatoes to the bottom of the sheet pan. Put back in the oven and roast for another 15-20 minutes.

While the potatoes are cooking. Add butter to a small saucepan on medium low heat 2-4 minutes, stirring occasionally until you see bits of the milk solids start to brown. Add in garlic and let the mixture foam up a bit. Stir constantly and remove it from the heat. 

Once off the heat, add in juice from one lemon, honey, and the thyme. Whisk to combine. By now the potatoes should be done. Transfer them to a bowl and drizzle them with 2/3 of the butter sauce. Toss to coat.

To serve, spread ricotta on a large plate. Add the potatoes and tomatoes, and drizzle with the rest of the butter sauce. Serve immediately!