Lavender-Salted New Potatoes
Early summer, new potatoes, garlic scapes and lavender, are meant-to-be companions on the table just as they are in the garden.
There’s a surprising ying-yang, bing-bang, and an unexpected harmony from the combination of lavender with olive oil, salt, pepper and earthy new potatoes.
900 g – 1 kg Potatoes, new or fingerling, washed and cut in half
¼ Cup Olive oil
1 Tbsp Culinary Lavender
1 Tbsp Butter (or vegan alternative)
1 tsp Salt
½ tsp Pepper, freshly ground
1 handful of Garlic Scapes *optional
- Preheat the oven to 425 degrees and adjust the oven rack to the middle position.
- Using a mortar and pestle, combine the lavender and salt.
- Toss the potatoes in olive oil, season generously with lavender salt and pepper.
- Distribute evenly in a well-oiled roasting pan (leaving some room for the garlic scapes *optional). Top with a nob of butter (or vegan alternative)..
- Season the scapes the same way as you did the potatoes. arrange together with the potatoes on the pan.
- Cover the roasting pan with aluminum foil for the first 20 minutes of cooking.
- After 20 minutes, remove the foil; continue roasting the potatoes but remove the scapes after 10 minutes, transferring them to a serving dish. Keep warm.
- Keep the potatoes cooking, occasionally scraping the pan to turn them. When they are a crusty golden brown, approximately 20 minutes more, remove the pan from the oven, transfer potatoes to the serving dish with the garlic scapes. Serve warm.