POTATOES SEASONED WITH LAVENDER AND ROSEMARY.
This potato lavender water would be great to make bread with if you're a baker. Use any small fingerling, or new red or white potatoes.
Provided by Rita1652
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes and 6 sprigs of lavender in a saucepan cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes.
- Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
- Can also brown under the broil to crisp up!
Nutrition Facts : Calories 237.9, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 305.8, Carbohydrate 36.2, Fiber 5.5, Sugar 2.6, Protein 4
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