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.
- 2 lbs small potatoes, washed cut in halve
- 3 sprigs fresh lavender or 1 teaspoon dried lavender blossoms
- 3 tablespoons unsalted butter
- 4 teaspoons finely chopped fresh lavender flowers or 2 teaspoons dried lavender
- 2 teaspoons finely chopped fresh rosemary
- 2 mined garlic cloves
- 1⁄2 teaspoon salt
- black pepper
- 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!
This recipe was very good. The lavender flavor was subtle but the aroma was wonderful. Thank you.
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.
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.