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.

Roasted Potatoes With Lavender Roasted Potatoes With Lavender
This recipe for roasted potatoes with lavender is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000).
Yield: serves 6


  • 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


  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.
  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.