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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 butter or margarine

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.

 

 

 

" I saw a film today oh boy

The English Army had just won the war

A crowd of people turned away

But I just had the book.

I'd love to turn you on

Woke up, fell out of bed,

Dragged a comb across my head

Found my way downstairs and drank a cup,

And looking up I noticed I was late.

Found my coat and grabbed my hat

Made the bus in seconds flat. "

Source: A Day in the Life - Beatles

 

 

 

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