Roasted Potatoes With Lavender
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
- 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.