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
John says
Nice article i like it i was searching about this post Thanx for sharing
Violet says
I would never have thought to make these!!
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!!
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.
Cristin says
Just found this! Looks awesome!!
Food Lover says
Looks so tasty, I've never used Lavender in food, I think I should, can't wait to try it 🙂
Farida says
Great potatoes recipe and wanna be try it for weekend. Thanks
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!
Sherry @ JustAPinch says
You've inspired me…I've gotta try this!
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!