Laura's Vegan Table


  • 2 pounds Yukon Gold or red potatoes
  • 2 tablespoon Olive Oil
  • 2 teaspoons dried Lavender (make sure to get the kind that is made for culinary use)
  • Salt and Pepper to taste

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.


  1. Preheat oven to 400 degrees.
  2. Scrub potatoes and chop into bite-sized pieces
  3. Toss in a bowl with olive oil. Then add lavender, salt and pepper.
  4. 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.