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lemon brown butter potatoes layered into a cast iron skillet laying over a blue and white table linen

Lemon Brown Butter Potatoes

These potatoes taste and look fancy but they really are super simple to toss together and make from an easy weeknight dinner side to a fancy holiday dinner for a crowd!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish, vegetables, vegetarian
Cuisine American
Servings 6
Calories 166 kcal


  • 1-2 LBS Yukon Gold Potatoes
  • ¼ C Ghee or Butter
  • 1 ½ TSP Salt
  • 2 Cloves Garlic minced
  • 2 TSP Fresh Thyme chopped
  • 2 TSP Fresh Oregano Chopped
  • 1 Lemon Juiced
  • C Parmesan Cheese optonal


  • Preheat the oven to 400 degrees.
  • Using a mandolin or food processor, thinly slice the potatoes and line them in a baking dish or a cast iron pan in rows, slightly overlapping. Make sure they are not in flat layers, laying on top of each other.
  • Combine the ghee or butter and spices in a saucepan over medium heat. Simmer for about 5-10 minutes. If you are using the brown butter ghee, keep it closer to 5 minutes.
  • Pour the mixture over the potatoes, brushing to ensure coating over all the potatoes.
  • Roast the potatoes in the oven at 400 degrees for about an hour, until the potatoes have softened and the edges have started to crisp. Remove the potatoes from the oven and top with the herbs and Parmesan cheese (optional), serve hot and enjoy!


Make sure that your potatoes are evenly sliced so that they cook at the same rate.
Keyword brown butter potatoes, cast iron potatoes, lemon potatoes, skillet potatoes