MNN Galleries

5 delicious garden-to-table recipes

By: Enrique Gili on April 28, 2011, 6:40 a.m.

Photo: Dulce Rubia/Shutterstock

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


  • 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


  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