Potatoes Seasoned With Lavender and Rosemary. |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This potato lavender water would be great to make bread with if you're a baker. Use any small fingerling, or new red or white potatoes. Ingredients:
2 lbs small potatoes, washed cut in halve |
3 sprigs fresh lavender or 1 teaspoon dried lavender blossoms |
3 tablespoons unsalted butter |
4 teaspoons finely chopped fresh lavender flowers or 2 teaspoons dried lavender |
2 teaspoons finely chopped fresh rosemary |
2 mined garlic cloves |
1/2 teaspoon salt |
black pepper |
Directions:
1. Put potatoes and 6 sprigs of lavender in a saucepan cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes.
2. Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
3. Can also brown under the broil to crisp up!
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