Potatoes with Lavender and Rosemary

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Potatoes with Lavender and Rosemary

 

2 pounds small potatoes, such as Yellow Finn, Yukon

Gold, fingerling, or new red or white potatoes

6 fresh lavender sprigs, or 1 teaspoon dried lavender

buds

3 tablespoons unsalted butter

4 teaspoons finely chopped fresh lavender buds, or 2

teaspoons dried

2 teaspoons finely chopped fresh rosemary

1/2 teaspoon salt

 

Parboiling the potatoes: Wash the potatoes and cut

them in halves or quarters. If using fingerlings,

slice them crosswise 3/4 inch thick. Put them in a

saucepan with the lavender sprigs and 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.

Final Cooking: Melt the butter in a large skillet over

medium heat. Add the potatoes, chopped lavender and

rosemary, and salt; cook, tossing occasionally, until

the potatoes are very hot and the flavors have a

chance to meld, 5 to 8 minutes.

Herb Substitution: Omit the rosemary and add 2

tablespoons coarsely chopped fresh spearmint to the

potatoes just before they are through cooking in the skillet.

 

 

 

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