Lavender Roasted Potatoes

Lavender roasted potatoes are a simple and aromatic dish made with crispy potatoes, herbs, and a subtle touch of lavender. These roasted potatoes with lavender and rosemary offer a gentle herbal flavour that enhances the dish without overpowering it, creating a unique yet approachable side.

Hey folks, today I’m sharing a simple potato recipe with a small twist that makes it feel a little more special. It’s crispy, fragrant, and surprisingly well-balanced thanks to a subtle herbal touch. So, let’s dive into these Lavender Roasted Potatoes.

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.

Why You’ll Love These Lavender Roasted Potatoes

• Crispy and tender: Golden outside, soft inside.
• Subtle herbal aroma: Lavender enhances without dominating.
• Simple ingredients: Pantry-friendly and easy to prepare.
• Flexible methods: Works in both air fryer and oven.
• Unique but approachable: A refined twist on classic roasted potatoes.

Roasted Potatoes with Lavender: Flavour and Texture Profile

These roasted potatoes with lavender are crisp on the outside and tender on the inside. Rosemary adds a familiar savoury note, while lavender contributes a soft, slightly herbal aroma that blends seamlessly into the dish.

The smoked paprika and chipotle provide a mild depth and warmth, while olive oil (and butter for the oven version) ensures a rich, golden finish. The result is a well-balanced dish that feels both comforting and slightly elevated.

Ingredients You’ll Need for These Lavender Roasted Potatoes

It’s easy to make these roasted potatoes with lavender using a few simple ingredients:

• Baby potatoes: Small, waxy potatoes work best for a creamy interior and crispy exterior.
• Lavender: Use culinary lavender only; add sparingly for a subtle herbal note.
• Rosemary: Adds a classic savoury flavour that balances lavender.
• Salt and spices: Smoked paprika and chipotle add depth and a gentle warmth.
• Olive oil (and butter for oven): Helps achieve a golden, crispy finish.

Possible Additions and Variations

Although this recipe is already delicious, you can easily customize it:

• Add garlic: For a deeper savoury profile.
• Lemon zest: Adds brightness and freshness.
• Parmesan: For a richer, more indulgent version.
• Other herbs: Try thyme or oregano.
• Spice level: Adjust chipotle for more or less heat.

How to Use Lavender in Savoury Cooking

• Use culinary-grade lavender only.
• Start with a small amount.
• Chop or crush lightly to release aroma.
• Combine with stronger herbs like rosemary.

Air Fryer vs Oven: Which Is Better?

Both methods work well, but give slightly different results:

• Air fryer: Faster, crispier exterior, lighter texture.
• Oven: Slightly richer flavour thanks to butter and slower roasting.

Choose based on your preference and time.

How to Make Roasted Potatoes with Lavender

These lavender roasted potatoes can be prepared using either the air fryer or oven, depending on your preference.

Air Fryer Method

Parboil the potatoes in salted water for about 10 minutes until almost tender, then drain. Preheat the air fryer to 400°F. Toss the potatoes with olive oil, lavender, rosemary, salt, smoked paprika, and chipotle powder. Cook in the air fryer for about 7 minutes, or until crisp and golden.

Oven-Baked Method

Parboil the potatoes for about 10 minutes, then drain. Preheat the oven to 400°F. Toss the potatoes with olive oil, butter, lavender, rosemary, salt, smoked paprika, and chipotle powder. Transfer to a baking dish and roast for 15–20 minutes, stirring occasionally, until golden and tender.

Common Mistakes to Avoid

• Using too much lavender: Keep it subtle to avoid overpowering flavour.
• Skipping parboiling: This step ensures a creamy interior and crisp exterior.
• Overcrowding the pan: Leads to steaming instead of roasting.
• Not drying potatoes: Excess moisture prevents crisping.

I’d love for you to try these roasted potatoes with lavender If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Lavender Roasted Potatoes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Sides

Lavender roasted potatoes with rosemary and paprika. A simple, aromatic side dish with a subtle herbal flavour, oven or air fryer friendly.

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

Servings

3-4

servings

Prep time

10

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Air-Fryer Method:

• about 1 lb (450 g) baby unpeeled potatoes, scrubbed and washed and halved if necessary

• 1 tsp fresh or 1/2 tsp dried lavender, chopped

• 1–1 1/2 tsp fresh rosemary, minced

• ab1/4 tsp salt

• Pinch smoked paprika

• Pinch chipotle powder

• about 1/4 to 1/2 tsp. olive oil

• Oven-Baked Method:

• Same ingredients as above

• 1 tbsp (15 ml) olive oil

• 1 tbsp (15 g) butter

Directions

• Air-Fryer Method:
• Parboil potatoes: Cook potatoes in boiling water for about 10 minutes until almost tender. Drain and let them steam-dry briefly.
• Season: Toss with olive oil, lavender, rosemary, salt, smoked paprika, and chipotle powder until evenly coated.
• Rub the potatoes with the olive oil, lavender, rosemary, salt, smoked paprika, and chipotle powder.
  
• Cook: Air fry at 400°F (200°C) for about 7 minutes, shaking once, until golden and crisp.
• Oven-Baked Method:
• Parboil potatoes: Cook potatoes in boiling water for about 10 minutes until nearly tender. Drain and let excess moisture evaporate.
• Season: Toss with olive oil, melted butter, lavender, rosemary, salt, smoked paprika, and chipotle powder.
• Roast: Bake at 400°F (200°C) for 15–20 minutes, stirring once or twice, until golden and tender.
  

Notes

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