Lemon Rosemary Potatoes

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Lemons are my favorite. I had a lemon tree, once. I had big dreams of having my very own lemon crop. I took great care of that tree moving it inside to keep it alive. I got one crop off of it. One day,  Jasper thought it was a stick and decided to carry it and the 75 pound pot full of dirt right off of my porch. That was the end of my lemon farm, sadly. In comes Costco to the rescue! I buy a 3 pound bag every so often of the biggest, prettiest ponderosa lemons you’ve ever seen. I keep them whole in the fridge in a gallon zip bag with all of the air pressed out. They last very good that way. But I digress.

Today, I will be showing you a wonderful side dish. Lemon Rosemary Potatoes. I simply use 6-12 small to medium red potatoes. I boil them til they are fork tender with the skins on.

After boiling, LET THEM COOL! Put the cooled potatos on a flat surface and gently press them with the palm of your hand. You will be left with a flat potato that is about to take a hot bath in butter and olive oil. Wowza…

Once the oil and butter is hot, gently place the potatos in and cook about 4-5 minutes on each side. They are already cooked so you are just crisping them up.

Now for the sauce. I use 3 tablespoons of butter, the zest of one lemon, juice of half of the same lemon, one sprig of rosemary chopped(about 1 tablespoon) and salt and pepper to taste.  In the same pan, melt the butter, add the rosemary, zest, salt and pepper. Cook on low heat for about a minute to release the oils from the rosemary and lemon zest. Add the juice of the lemon and deglaze the pan(1 minute) Remove from heat and pour over potatoes before serving.  Now here, if you like more lemon, use the juice from the whole lemon. The hubs prefers just a hint of lemon so that is why I use half.

Now you have a gloriously fresh but hearty side dish that compliments any main course. i promise, it tastes just as good as it looks!

 Lemon Rosemary Potatoes Lemon Rosemary Potatoes


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Lemon Rosemary Potatoes
These Lemon Rosemary Potatoes will become your new favorite starchy side. Hearty new potatoes are lightened up with a hint of fresh lemon and given warmth from the sultry rosemary. Enjoy!
  • 6-8 medium Red(New) Potatoes
  • 5 tablespoons, divided Butter
  • 1 tablespoon Olive Oil
  • 1 lemon Lemon Zest
  • 1 lemon Lemon Juice
  • 1 tablespoon, chopped Rosemary
  • to taste Salt and Pepper
Boil potatoes just until done. Do not over cook. Skins on. Allow to cool. Once cooled, place potatoes on a flat surface and press them gently with the palm of your hand. Flattening. Bring 2 tablespoons of butter and 1 of olive oil to hot. Place potatoes in and cook til done and crisp. For the sauce, heat remaining butter, the zest of one lemon, rosemary, salt and pepper. Cook on low heat for one minute. Add the lemon juice and cook for another minute. Remove from heat and pour over potatoes when serving.

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