LAVENDER ROSEMARY ROASTED POTATOES

LAVENDER ROSEMARY ROASTED POTATOES image

Yield 4

Number Of Ingredients 7

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1 1/2 pounds small potatoes, yukon gold, fingerlings, or new
4 sprigs lavender, fresh or 1/2 teaspoon dried food grade lavender buds
2 tablespoons unsalted butter, ghee or olive oil
1 tablespoon fresh lavender buds, finely chopped or 1 teaspoon dried
1/2 tablespoon rosemary, finely chopped
1/2 teaspoon salt, to taste
fresh ground black pepper, to taste

Steps:

Wash potatoes and cut into bite sized pieces (halves or quarters). Put them in a large saucepan with lavender sprigs or buds and cover with cold water. Bring to a boil. Continue to boil gently until potatoes are tender when pierced with a paring knife but still hold their shape, 12 - 15 minutes. Drain. Tip: If potato is tender when pierced with a paring knife and slides off when lifted, it is done. If it is tender but does not fall off, give it another minute or so. Melt butter (or pour oil) in large skillet over medium heat. Add potatoes, chopped lavender, rosemary and salt. Cook, tossing occasionally, until potatoes are very hot and flavors have had a chance to meld, 5 - 8 minutes.