Taste of Purple - Baby Potatoes with Lavender

Potatoes.

Is there any better blank canvas for interesting flavors?   I think not.

Sometimes I like to push the envelope with my taters. I know...  Shocking, huh?  Just like my Sesame-Cinnamon teeny tiny potatoes, lavender adds a somewhat unconventional flavor to your next spud-fest .  So if your feeling a little avant garde, then by all means, give this a try.  You will be surprised.  They are quite delicious.  Well, that is, unless you don't like Lavender. :)

Lavender Baby Potatoes 

2 lb Baby Yukon Gold Potatoes
4 TB Olive Oil
Kosher Salt
Cracked Black Pepper
4 TB Unsalted Butter
4 tsp culinary Lavender
optional - 1/4 tsp Lemon Zest

Preheat the oven to 400 F degrees.
Slice any larger Potatoes in half so you are working with more uniform sized tubers.

Toss the Potatoes into a bowl and drizzle with Olive Oil.

Season with Kosher Salt and Cracked Black Pepper and toss to coat.

Move the Potatoes to a foil lined baking sheet.

Bake for approximately 30 minutes, turning once to ensure even browning.
While the Potatoes are roasting, melt Butter in a sauce pan.

When warm, add the Lavender and continue cooking until fragrant, about 1 minute. (If using lemon zest, add it now as well)

Remove from the heat and let set until the Potatoes are done.

Once the Potatoes are well roasted, move them to a bowl.

Drizzle the Lavender Butter over the Potatoes and toss again...

and serve.

Mangia!!
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