Lavender Roasted Potatoes

These Lavender Roasted Potatoes with rosemary is a delicious and flavourful side dish perfect for the holiday celebration or any other day!

Hello everyone! I hope this week has been treating well. And considering the fact it’s already Thursday, you’re probably getting excited. Friday and weekend are coming up.

Savoury Lavender Recipes

Last time I shared these sweet and savoury Lavender Barbeque Sauce Meatballs. And today I continue with these scrumptious Lavender Roasted Potatoes!

That’s correct: lavender isn’t only about desserts and drinks. Indeed, I love how it works in savoury recipes probably even more. I’ve known for quite some time that lavender nicely pairs with other savoury ingredients such as herbs and meats. But lately I’ve been inspired by the book “The Art of Cooking with Lavender” by Nancy Baggett. Those lavender meatballs and these potatoes were adapted from this book.

Besides few ideas I modified and tried from this book, I’ve learned some interesting pairings with lavender. For instance, I didn’t know you can pair lavender with fish, chickpeas, pumpkins, tomatoes, beets, corn, mozzarella, potatoes, and many other things. I haven’t tried all these combinations yet, but I can confirm it works wonderfully with sun-dried tomatoes and corn.

Also, I never would have thought of adding lavender to potatoes, but the result was phenomenal! First, lavender when paired with savoury things does not have a pronounced lavender aroma. (Of course, it doesn’t mean you should put it 5 times more than instructed in the recipe! lol) It’s subtle and herbal. Besides, as it’s combined with other herbs, such as rosemary, the effect is even stronger. You will barely recognize lavender!

Lavender Roasted Potatoes

For this recipe, I used the combination of boiling and air-frying for the perfect potatoes – creamy inside and crisp and nice outside. If you don’t have an air-fryer, you can simply boil potatoes until almost done then finish them in the oven. The second way will be longer, but equally delicious. On the other hand, using the air-fryer will reduce the fat and calories, thus, making these potatoes healthier.

With the holiday season coming up (Our Canadian Thanksgiving is just in 3 weeks!), I hope you will give this idea a try. I hope you like Lavender Barbeque Sauce Meatballs, and you will it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Lavender Roasted Potatoes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Sides

Servings

3-4

servings

Prep time

10

minutes

Cooking time

25

minutes

These Lavender Roasted Potatoes with rosemary is a delicious and flavourful side dish perfect for the holiday celebration or any other day!

The recipe is adapted from the book “The Art of Cooking with Lavender” by Nancy Baggett

Cook Mode

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Ingredients

• Air-Fryer Method:

• about 1 lb. baby unpeeled potatoes, scrubbed and washed and halved if necessary

• about 1 and 1/2 tsp. fresh or 1/2 tsp. dried lavender buds, roughly chopped

• 1 to 1 and 1/2 tsp. minced fresh rosemary

• about 1/4 tsp. salt

• a pinch of smoked paprika and chipotle powder, each

• about 1/4 to 1/2 tsp. olive oil

• Oven-Baked Method:

• Ingredients as for the Air-Fryer Method

• 1 tbsp. olive oil

• 1 tbsp. butter

Directions

• Air-Fryer Method:
• In a medium pot of boiling water, cook the potatoes for about 10 minutes, until almost fully tender. Off heat and drain.
• Preheat the air-fryer to high temperature (400 F)
• Rub the potatoes with the olive oil, lavender, rosemary, salt, smoked paprika, and chipotle powder.
  
• Place the potatoes in the basket (tray) and cook for about 7 minutes or until desired doneness.
• Oven-Baked Method:
• In a medium pot of boiling water, cook the potatoes for about 10 minutes, until almost fully tender. Off heat and drain.
• Preheat the oven to 400 degrees F.
• Rub the potatoes with 1 tbsp. olive oil, 1 tbsp. butter, lavender, rosemary, salt, smoked paprika, and chipotle powder.
  
• Transfer the potatoes to a baking pan and bake for about 15-20 minutes, stirring them few times, or until the potatoes are lightly browned and tender when pierced with a fork. Enjoy!

Notes

• Dried rosemary will not be a good substitution. If you don’t have fresh rosemary, use fresh or dried thyme or oregano.