Roasted Potatoes With Lavender

Name: Roasted Potatoes With Lavender
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 lb. baby Yukon Gold, fingerling, or tricolor potatoes, scrubbed; 6 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 6 tbsp. unsalted butter; 2 tbsp. dried lavender

Serves
serves 6

TODD COLEMAN

Potatoes take on a floral, earthy note when they're tossed with dried lavender before roasting. This Provencal-inspired recipe is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000). This recipe first appeared in SAVEUR Issue #140, along with Carolyn Forche's story Edible Color.

Ingredients

2 lb. baby Yukon Gold, fingerling, or tricolor potatoes, scrubbed
6 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
6 tbsp. unsalted butter
2 tbsp. dried lavender

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Instructions

Step 1

Heat oven to 400°. Toss potatoes, oil, and salt and pepper on a foil-lined baking sheet, and roast, tossing occasionally, until browned and tender, about 35 minutes.

Step 2

Meanwhile, heat butter in a 1-qt. saucepan over medium-high heat; add lavender and cook until fragrant, about 1 minute. Pour over cooked potatoes and toss to combine; season with salt and pepper.

Heat oven to 400°. Toss potatoes, oil, and salt and pepper on a foil-lined baking sheet, and roast, tossing occasionally, until browned and tender, about 35 minutes.
Meanwhile, heat butter in a 1-qt. saucepan over medium-high heat; add lavender and cook until fragrant, about 1 minute. Pour over cooked potatoes and toss to combine; season with salt and pepper.