Roasted Potatoes with Lavender
When we saw this in Saveur magazine, we were hooked. Yes, there’s butter in this recipe, but you could use either the Lemon or any of the Pasolivo extra virgins for the olive oil. So simple…we think it would taste very Fall and very fulfilling with a roasted chicken or fish. (If you haven’t tried our Lavender Blend spice in the tasting room, it would be perfect for this.)
• 2 lbs baby Yukon Gold or other good roasting potato, scrubbed clean and chopped in quarters
• 6 tbsp Pasolivo olive oil
• Snowflake Salt and pepper, to taste
• 6 tbsp unsalted butter
• 2 tbsp dried lavender
Heat oven to 400º. Toss the potatoes, olive oil, salt and pepper onto a foil lined baking sheet. Roast, stirring occasionally, until browned and tender, about 35 minutes.
Heat butter in a saucepan over medium-high heat. Add lavender and cook until fragrant, about 1 minute. Pour over the roasted potatoes and toss. Add a little salt or pepper to taste.