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5 delicious garden-to-table recipes

rosemary-coated potatoes in skillet

Photo: Enrique Gili

6 of 7

Lavender and Rosemary Potatoes

The tiny buds and sprigs turn a ho-hum vegetable into an aromatic masterpiece.
Lavender and Rosemary Potatoes

Ingredients

  • 2 pounds red and white new potatoes, halved and quartered
  • 6 lavender sprigs
  • 3 tablespoons unsalted butter
  • 2 teaspoons lavender buds, chopped fine
  • 2 teaspoons fresh rosemary, chopped fine
  • Salt and pepper to taste
Time estimates

Prep time: 5 minutes 

Total time: 25 minutes 

Directions

  1. Place potatoes and sprigs in large cooking pot with cold water. Bring water to boil and cook potatoes until tender when pierced with fork, about 12 minutes. Drain.
  2. Melt butter in saucepan over medium heat. Add potatoes, buds and rosemary. Stirring occasionally, heat until potatoes are hot and the flavors fuse, 5 to 8 minutes. Serve hot.

Serves 4 to 6