July 18, 2011

Lavender-Rosemary Roasted Potatoes

My husband's a good sport about trying new things, unless it includes cranberries (which I love)! He really liked these potatoes. The aroma is incredible and the subtle touch of lavender goes well with the rosemary.

1 cup fresh rosemary sprigs
1 cup fresh lavender sprigs with flowers or 2 teaspoons dried
2 lb. mixed small to medium potatoes (yellow, red or purple)
(about 16)
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon kosher (coarse) salt (to sprinkle)

Heat oven to 350 degrees. Place rosemary and lavender on rimmed baking sheet. (If using dried lavender, just toss with potatoes). Halve potatoes lengthwise; place in large bowl. Add oil, pepper and the 1/4 teaspoon salt (also dried lavender if using); toss to coat. Place potatoes, cut side down, on top of herbs. Bake 1 hour or until very tender. Let stand 5 minutes. Place potatoes on platter; sprinkle with coarse salt. 8 (about 1/2 cup) servings

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