Potatoes Seasoned With Lavender and Rosemary.

Total Time
25mins
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Can also brown under the broil to crisp up!
Most Helpful

This recipe was very good. The lavender flavor was subtle but the aroma was wonderful. Thank you.

KellyMac6 April 29, 2010

I was truly impressed with this recipe. I have no fresh lavender (or rosemary) and have to use dried. Nevertheless, the combined flavors were really wonderful. I used the tiny Yukon Golds and each half was just a bite size. The aroma of the lavender cooking with the potatoes in the first step is lovely. I served them with beef but I can't wait to have them with chicken. Made for Photo Tag.

Annacia September 30, 2009

I used dried culinary lavender because I don't grow fresh lavender. I would adjust the cooking time to allow for cutting the potatoes into smaller chunks. Halves seemed large to me.

Paris D July 06, 2009