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."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:




  • 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!

Questions & Replies

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  1. This recipe was very good. The lavender flavor was subtle but the aroma was wonderful. Thank you.
  2. 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.
  3. 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.
  4. My mother made these tonight, and I absolutely loved them. The rosemary and lavendar flavors really jumped out at you and were just right for me. I would give these 8 stars if I could for being so unique and tasty. The only change we made was to use margarine and reduce the amount to around 2 Tbsp. My mom and I disagreed on the rating, so I decided to come rate them, too. I'll certainly be making these myself soon.
  5. These potatoes were very good. I didn't know what to expect, and was pleasantly surprised. I think if I make them again, however, I would use a little less of the lavender, maybe 1 tsp instead of 2, in the last step.



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