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 to purchase lavender intended for culinary use only 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
This simple roast potato recipe is transporting with the flavor or lavender conjuring flavors of Provence. It's sure to freshen up any meal.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!
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 -6 servings
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.
Lea Ann says
I had a lavendar vinaigrette at a Kevin Taylor restaurant, wanted to recreate it, so did a search on edible lavendar and came up with the same thing. I've also made lavendar ice cream. I'm loving this potato idea.
Chef Dennis says
How I do love Provence…sigh
those potatoes take me back to my time in Aix,
thanks for a wonderful recipe and from dredging up those lovely memories.
I always smile when I read your posts!
Cheers
Dennis
Joy, The Herbed Kitchen says
I have yet to use lavender, I asked my gardening mother to bring some with her on her last visit and while she did she also put it in the same bag as the rosemary. The chicken that night still tasted good. While here my parents also bought me an impossible amount of potatoes so guess what I'm making tonight?
I am sooo looking forward to your recipe on Sunday by the way!
squirrelbread says
I used a recipe for lavender roasted potatoes from Giada, and it is one of our favorite ways to eat potatoes. Such intriguing flavors on the tongue! Looks beyond delicious.
Cheers,
*Heather*
authorjaneward says
A few summers back, we started growing lavender on our deck. One Sunday we decided to cut some branches, lay them over the barbecue's grill rack, and set a rack of lamb on top of the branches to cook. That was, hands down, the best lamb ever, so memorable. This needs to be a more popular cooking herb!
visda says
What a gorgeous and simple idea. You make an easy meal, an amazing one with this stunning idea. ( as you say SOULD SATISFYING) Thanks for sharing.
Evan Thomas says
Yum! I've never tried cooking with lavender but this looks truly delicious.
Claire Gallam says
Hmm. Someone I know recently put lavender in their cookies and it intrigued me. Just like these potatoes!
Toby says
I get a kick out of using lavender. We grow 3 different varieties in our herb garden, each with their own subtle differences. Adding them to potatoes is just a wonderful way to utilize their essence! (I also like adding it to my lamb rubs)
These are sure to give you a little out-of-body trip to Provence!
Laura says
Actually, there are several varieties of lavender – some are culinary and some more medicinal. You can tell by the aroma, tho, medicinal being very strong and resinous. But I LOVE the flavor and always go for lavender-flavored drinks, desserts or anything, really!
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!
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.
Pegasuslegend says
Wow these are so gourmet…. delicious..
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.
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!
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. 🙂
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!
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!!!
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!)
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.
Rosemary says
Lavender and potatoes is something that never occurred to me either! You have wonderful creations.
Laurel {Make and Takes} says
What a lovely idea! I bet they smell and taste wonderful. We're featuring side dishes at the M&T Spotlight this week and I'd love for you to submit this. http://www.makeandtakes.com/spotlight
Aroma y Cocina says
Really lovely AROMA. Lets put together your potatos lavander with my chicken a la cerveza.
Thanks a lot!
A little bit of everything says
oh, i think in a previous life I lived in Provence. love everything about this southeastern place on earth.
the potatoes look stunning.
thanks for sharing this wonderful recipe. hope you'll have a wonderful Friday
Magic of Spice says
What a lovely recipe…I grow lavender, in fact half of my garden is taken up by it. I need to dry some as well. I will give this a try, looks delicious 🙂
Hope you have a wonderful weekend Toni
Elisabeth says
Hi Toni-This is such beautiful roasted potatoes and so delicious. Lavender is not easy to find here locally, probably William Sonoma might carry it. The flavor and the aroma of lavender is so unique, for sure I want to try it roasting it in my potato!
K. Belfield says
You have made my dinner complete! I am going to make these tonight for my dinner guests. I cannot wait to try them out!
Katie @ This Chick Cooks says
Yum! These look so delicious! Your photos are awesome!
Anonymous says
I added a couple other spices but this was absolutely delicious!!
Hester aka The Chef Doc says
What a lovely rendition of roasted potatoes. I'll now have to go find some lavender around me! The unique flavor must add quite the loveliness. I guess I equate lavender to lovely, haha. Thank you for sharing a lovely recipe 🙂
Katie @ This Chick Cooks says
I just wanted to let you know I'm featuring your recipe today on my weekly features. Thanks so much for sharing it!
Sherry @ JustAPinch says
You've inspired me…I've gotta try this!
Lin Ann says
Congrats on the featured recipe today. Now that I'm here, I can see why! I've never thought of cooking with lavender. How wonderful! I must also tell my friends who absolutely love lavender about this recipe. Thanks!
Farida says
Great potatoes recipe and wanna be try it for weekend. Thanks
farida
http://firstfood.blogspot.com
Food Lover says
Looks so tasty, I've never used Lavender in food, I think I should, can't wait to try it 🙂
Cristin says
Just found this! Looks awesome!!
Sarah @ A Kitchen Canvas says
I have been experimenting with lavender in the kitchen lately. It all started with making the strawberry-lavender jam in Canning for a New Generation. This sounds so delicious.
Veriuska says
I had these in Plymouth, MA, courtesy of Vic and Carol DoCouto. They were absolutely delicious. We run a little short of time; so he put them in a glass dish in the microwave for 10-15 minutes and finished them in the oven at 400 degrees. They were nicely browned and delicious!!
Violet says
I would never have thought to make these!!