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.
- 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