Potatoes are one of my favorite foods. This recipe is so simple, and the aroma is amazing. I had purchased some dried culinary lavender from Williams Sonoma about a year before I actually used this herb. I didn’t have a plan of what to do with it; but it seemed interesting so I figured I’d use it at some point. It’s not at all overpowering and gives just the right amount of savory to the dish to make it different and special; though quite similar to rosemary. Just a touch of Provence brings plain potatoes to another level.
- Preheat oven to 400 degrees.
- Scrub potatoes and chop into bite-sized pieces
- Toss in a bowl with olive oil. Then add lavender, salt and pepper.
- Spread into a single layer on a parchment lined baking sheet. Roast for about 30 minutes, turning the potatoes halfway through to ensure even cooking. The potatoes are done when they’re a little brown on the outside and tender inside.