Update from 2020 - This dish is still going strong in my regular
rotation. The combination of lavender with potatoes is just such a
delightful and unexpected twist. It makes the convention potato become a
vehicle for just a hint of perfume and mystery. I have made this time
and again.
Originally posted in 2011 - Can I begin to tell you how delicious this is? And how wonderful it makes the house smell? As these lavender-covered potatoes roasted in the oven, the entire house started to smell of potpourri. Yeah - I know. That's not a smell that is going to encourage you to eat a potato. But, trust me. The roasting smell of lavender is strong -- but, placed on the potato, the taste is delicate and well-balanced. Highly recommended!
Lavender Roasted Potatoes
School of the Seasons dot com
6 small golden potatoes (I used Yukon golds)
olive oil
dried lavender (I used about 1 T)
coarse salt (about 2 tsp)
pepper (about 1 tsp)
red pepper flakes (about 1 tsp)
Wash and scrub potatoes. Chop into bite-sized pieces. Drizzle with olive oil and place in a 9x13" baking dish.
In a mortar and pestle, combine and grind the seasonings. Sprinkle over potatoes and bake until golden -- about 25 minutes in a 425 oven.
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