Roasted Potatoes are an easy to make comfort food recipe that is a perfect side dish any time. This version includes dried lavender for a taste of France!
Roasted potatoes are a classic comfort food. The homey flavor. Wonderful satisfying textures.
They are an easy side dish that taste like they took much more effort than they did!
Jump to:
- Roasted Potatoes
- Roasted Potatoes with Lavender – Ingredients
- What Type of Potatoes to Use for Roasted Potatoes
- Pro Tip – Potato Size
- Using Culinary Lavender
- Where to Buy Culinary Lavender
- Making Roasted Potatoes with Lavender – Step by Step
- Temperature Adjustment if Cooking With Other Dishes
- More Delicious Recipes to Try
- Recipe
Roasted Potatoes
Roasted potatoes are a classic comfort food recipe. Easy to prepare and they go with any main dish at any time of the year.
They are easy to make. Potatoes are cut into pieces, tossed with oil and spices (if desired) then cooked in the oven for 30-45 minutes.
The roasted potatoes have a wonderful crisp outer skin with a soft middle. They are truly irresistible.
This recipes was originally a delicious experiment that have become a family favorite recipe all year long.
Adding fragrant dried culinary lavender gives the comforting roasted potatoes and wonderful distinct flavor that pairs will with any meats or poultry.
Roasted Potatoes with Lavender – Ingredients
Roasted Potato recipes are made with simple ingredient usually already on hand. This recipe is no exception:
- Potatoes (thin-skinned varieties like New Potatoes or Red Potatoes)
- Olive Oil
- Kosher Salt
- Freshly ground Black Pepper
- Dried Lavender (culinary grade)
What Type of Potatoes to Use for Roasted Potatoes
Though any type of potato can be used for oven roasted potatoes I prefer thin-skinned potatoes.
They do not have to peeled (only scrubbed). This saves time, adds more flavor and color to the recipe.
Pro Tip – Potato Size
This recipe calls for bite-sized potato pieces. If you prefer them larger or smaller the cooking time will need to be adjusted.
Large potato pieces: cook longer
Smaller potato pieces: cook for less time.
Use the texture guide for determining doneness. The potatoes will be lightly browned with a crisp outside. And when biting, the inside will be soft.
Using Culinary Lavender
It’s very important when cooking with lavender to be sure to use ‘culinary lavender’.
This means the lavender has been raised and processed for the purposes of eating it.
Lavender is also available for potpourri but has been treated with chemicals and cannot be eaten.
The appearance of the culinary lavender can vary in color from a vibrant purple as seen in the original photos here, to a heather gray.
As long as it is designated for edible use, the color does not matter.
Where to Buy Culinary Lavender
Culinary lavender may be purchased at well stocked grocery stores, herb/spice stores or apothecaries.
It can be grown in a pot or home garden for picking and drying too.
With a small amount added to many recipes, a ho-hum dish can be elevated to having international flair!
Making Roasted Potatoes with Lavender – Step by Step
For a detailed printable recipe please refer to the recipe card at the end of the blog post.
STEP 1. PreaprationPreheat the oven to 350 degrees. Cut scrubbed potatoes into bite-sized pieces. Do not peel.
In a large bowl toss the potatoes with olive oil (photo 1).
When coated add salt, pepper (photo 2) and dried lavender (photo 3). Toss to fully coat the potatoes.
STEP 2. Roast
Spread in a single layer in a rimmed baking sheet or roasting pan (photo 4).
Cook for 30 minutes, stirring part way through to ensure even browning.
Potatoes are done when the inside is soft to the bite.
Temperature Adjustment if Cooking With Other Dishes
I often cook these roasted potatoes at the same time as a roast chicken. The temperature for cooking roasted potatoes can be increased up to 400 degrees.
Cooking time will be shorter when increasing the temperature. Check the potatoes more often to ensure they do not overcook if increasing the temperature. Remove when the potatoes have turned golden outside and are soft to bite.
More Delicious Recipes to Try
- Apricot Crumble
- Roasted Peppers in Oil with Garlic + How to Roast Peppers
- Quick Pickled Red Onion Recipe
- Balsamic Roasted Fall Vegetables with Sumac
- Parmesan Roasted Potatoes
Recipe
Lavender Roasted Potatoes
Ingredients
- 2-2 ½ pounds (about 4 large) thin skinned Potatoes (New, Red, etc)
- 2 tablespoon Olive Oil
- 1 ½ tablespoon dried Lavender designated for culinary use
- Salt and Pepper to taste
Instructions
- Preheat oven to 350 degrees*.
- Scrub potatoes, cut out any bad spots and cut into bite-sized pieces. Do not peel.
- Toss in a bowl with olive oil. When coated with the olive oil, add lavender, salt and pepper.
- 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.
Video
Notes
Nutrition
Originally published: March 2, 2011
Eugene @ FoodandScent says
A simple addition of lavender turned the odour chemistry of this dish to one that is complex and stunning at the same time. Most of the aroma molecules found in lavender are found similarly in herbs like thyme or oregano, so lavender is actually rather flexible to use in many dishes.
With it's distinct green floral scent, much owing to the chemical linalyl acetate and other terpene esters, lavender perfumes dessert with sweet floral notes, but enhances smokiness in savoury dishes.
Oh how I wish I am sitting under a tree by fields of lavender in Provence.
Melissa@EyesBigger says
I saw your photo on foodgawker earlier today and didn't realize it was yours – I just remembered thinking “mmmm… those look GOOD”. And you really did capture the feel of Provence! (not to mention they sound delicious!)
Pam @ Sticks Forks Fingers says
Great idea. I love the idea of these aromatic potatoes along side a nicely roasted chicken, served with a lovely French Burgundy. Lavender is such a gorgeous note… I've been on a kick with making lavender vinaigrette, which I adore, and of course, as Toby and Jane mentioned using it with lamb is fabulous too. I agree with Laura… I have a friend with a lavender farm, and there are definitely culinary and non-culinary lavender varieties. The later result in foods that taste like soap or the inside of grandma's purse, which is nice if you're palate is into funk.
Congratulations on your pregnancy as well! Eat all the weird stuff you want… I think it makes for a culinarily adventurous child!!!
Lisa @ Tarte du Jour says
Wow these potatoes look divine! I adore Provence and thought of the endless lavender fields there when I saw your lovely potatoes. Great idea!
natalie says
Beautiful! I've been craving potatoes lately, and was just thinking that–following a week where I baked, mashed, and hash-browned–I need to do a good roasted potato dish. This will definitely go on the to-make list. 🙂
adventuresomekitchen says
Genius! I have organic lavender in my cupboard that I use for tea- I will try this the next time I roast potatoes!
Barbara | VinoLuciStyle says
I have several lavender bushes in my garden; for the first couple of years I hesitated to cut them because I loved the way they looked but last year went, in a word, nuts.
Lavender lemonade martini anyone? Lavender shortbread cookies with that martini? Well, apparently not until AFTER dinner which of course has to now include these potatoes.
Lavender is so mis-categorized since it's so often included in sachets and people think perfume but it's a great compliment to sweet and savory dishes and I love having a new one to add to my repertoire.
Pegasuslegend says
Wow these are so gourmet…. delicious..
Sabrina Modelle says
Oh goodness, these are so gorgeous. I love anything that reminds me of the South of France and these do the trick! I think these fit right into my vegan and gluten free cleanse! You're a clever one.
Daily Spud says
I can safely say that it had never occurred to me to add lavendar to roasted potatoes – have added it to ice cream, yes, but not spuds 🙂
This is definitely going onto the must try list!