Herbed Honey Butter Roasted Potatoes are baked until golden brown and are the perfect side dish to go along with your favorite steak or chicken main dish!
Potatoes have always been one of my favorite vegetables. As a kid, I would beg my Mom to make mashed potatoes all the time. I just couldn’t get enough! There are so many ways to make potatoes, and at holiday time you might be tempted to go with the good-old-fashioned mashed potato tradition and be done with it.
But if you want a unique addition to your fall table, try this recipe–the ratatouille style presentation is impressive and this tastes so good you’ll wonder why you never tried it before.
Butter Roasted Potatoes Ingredients
- Golden potatoes
- Sea salt
- Chicken broth
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
How to Make Butter Roasted Potatoes
Pictures of this dish make it seem too complicated, but rest assured, this one has simple steps: a bit of chopping, a quick pulsing of butter, herbs and honey in the food processor, then throw it in the oven for about 40 minutes. That’s easy enough, and with a bit of TLC while in the oven, and this dish is sure to impress. But there’s a trick you should know.
These butter roasted potatoes are best when they have been baked until golden brown on the outside, but remain soft on the inside. How do you do that? Put the whole thing in the oven at 375 degrees Fahrenheit.
Bake uncovered for 20 minutes, and then add your secret weapon, which is 1/2 cup of chicken broth. Cover with aluminum foil so the potatoes can steam and get soft. Soon you will have something that’s amazing served with turkey and gravy.
This recipe serves five, but if you are cooking for fewer than five, you can always send leftovers home with any guests you have…
Butter Roasted Potatoes Variations
- Making this recipe vegan is a simple matter of swapping out the chicken broth for vegetable broth and substituting the butter. No matter what kind of butter you choose, you want the butter to be at room temperature when you start combining the herbs–cold butter tends to be harder to work with, while room temperature butter is likely to absorb more flavor from the herbs.
- No matter what food blogs you read, and no matter what kind of butter you prefer–vegan or animal-based–the quality of your ingredients counts. Better quality vegan butter or ordinary butter, fresh rosemary, and even local honey can make a big difference in the quality of the meal.
- Where the potatoes are concerned, use fresh potatoes, but do not use homegrown potatoes that have any traces of green. It may help to soak your potatoes for a bit for cleaning purposes. When slicing your potatoes, it’s smart to use a kitchen tool that will give you uniformity in the slices–if you have slices that are too thick or large, they won’t cook as fast as the more uniform pieces. That can lead to some potatoes being a bit too al dente for this recipe.
- 6-8 thinly sliced golden potatoes (use more or less depending on the size of your pan)
- ½ stick butter
- 1 TBS. honey
- 1 sprig rosemary
- 1 tsp. sea salt
- ½ cup chicken broth
- Preheat the oven to 350. Thinly slice the golden potatoes, then arrange them in your dish starting from the outside in. (Pro tip: To get them to look uniform, after slicing start arranging from biggest to smallest. To help with this, I excluded the end pieces.)
- Once your potatoes are arranged, pulse together the butter, honey and rosemary in the food processor. Spread the butter in between the slices of potato the sprinkle with sea salt.
- Place in the oven for 20 min uncovered.
- After 20 minutes have passed, add the ½ cup chicken broth and cover with aluminum foil and bake for an additional 20 (or until tender).