Potatoes Seasoned With Lavender and Rosemary
(Makes 4 servings)
This is a deliciously different way to make potatoes. The rosemary and lavender flavors really stand out. The original recipe called for 3 Tbsp of butter, but I changed it to margarine and reduced it to 2 Tbsp. With all those potatoes the amount didn't bother me at all.
2 lbs small potatoes, washed cut in halve (or you can use a larger potato and cut it into quarters)
3 sprigs fresh lavender or 1 teaspoon dried lavender blossoms
2 tablespoons soy margarine
4 teaspoons finely chopped fresh lavender flowers or 2 teaspoons dried lavender
2 teaspoons finely chopped fresh rosemary
2 minced garlic cloves
1/2 teaspoon salt
black pepper
Put potatoes and the 3 sprigs of lavender (or 1 tsp dried 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.
Melt the margarine in a large skillet over medium heat. Add garlic, potatoes, chopped lavender, rosemary, and salt. Cooking, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
Can also brown under the broil to crisp up!
Adapted from a recipe by Rita L on Recipezaar
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Potatoes Seasoned With Lavender and Rosemary
