Lavender Rosemary Roasted Potatoes Recipes

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

POTATOES SEASONED WITH LAVENDER AND ROSEMARY.

Steps:

• 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!

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Place potatoes in pot and add water to cover. Bring water to a boil. When the water is brought to a boil, turn heat off and remove from stove top. Strain potatoes and place in a mixing bowl. Add olive oil, garlic, rosemary, salt and pepper, to taste, and toss to combine.
• Place the potato wedges on a sheet pan and roast in the oven, stirring often with spatula until golden brown.

LAVENDER ROSEMARY ROASTED POTATOES

Steps:

• Wash potatoes and cut into bite sized pieces (halves or quarters). Put them in a large saucepan with lavender sprigs or buds and cover with cold water. Bring to a boil. Continue to boil gently until potatoes are tender when pierced with a paring knife but still hold their shape, 12 - 15 minutes. Drain. Tip: If potato is tender when pierced with a paring knife and slides off when lifted, it is done. If it is tender but does not fall off, give it another minute or so. Melt butter (or pour oil) in large skillet over medium heat. Add potatoes, chopped lavender, rosemary and salt. Cook, tossing occasionally, until potatoes are very hot and flavors have had a chance to meld, 5 - 8 minutes.