They say when women are pregnant and craving whacky things it’s linked to a nutritional deficit in their diet. If that logic tracks to what inspires new recipe ideas, I guess that means last year I needed a trip to Provence.
I really do not remember the inspiration for this now mid-winter favorite. There is nothing better that a crispy-on-the-outside-soft-on-the-inside roasted potato in my book. The addition of the lavender makes it a whole different and soul-satisfying dish for me.
I purchase my lavender from a local grocery store that carries it in the herb section. I did some research about whether all lavender is edible and learned it all comes from the same plant however one must be careful about spraying. When buying lavender to eat be sure you understand if it has been sprayed and never use it out of the décor area of the store.
These are a perfect complement to a beautiful roast chicken.
LAVENDER ROASTED POTATOES
· 2-2 ½ pounds (about 4 large) thin skinned potatoes (New, Red, etc)
· 2 tablespoon olive oil
· 1 ½ tablespoon lavender
· Salt and Pepper to taste
1. Preheat oven to 350 degrees*.
2. Scrub potatoes, cut out any bad spots and cut into bite-sized pieces. Do not peel.
3. Toss in a bowl with olive oil. When coated with the olive oil, add lavender, salt and pepper.
4. Spread into a single layer in a roasting pan or on a baking sheet. Place in the oven for 30 minutes, stirring part way through to ensure even browning. Potatoes are done then soft inside to the bite.
*I have varied the oven temperature up to 400 degrees to allow the potatoes to cook at the same time as a chicken roasting. When doing so, I check more often to ensure browning is happening evenly and they do not overcook. Cooking time is reduced at a higher temperature so keep checking!