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Nutrition Facts
Serving Size 1 (240g) Recipe makes 4 servings The following items or measurements are not included below: lavender lavender flowers
Calories 237
Calories from Fat 80		(33%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 305mg		12%
Potassium 934mg		26%
Total Carbohydrate 36.2g		12%
	Dietary Fiber 5.5g	22%
	Sugars 2.6g
Protein 4.0g		8%
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Potatoes Seasoned With Lavender and Rosemary.

Recipe #155381 | 25 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Feb 9, 2006

This potato lavender water would be great to make bread with if you're a baker. Use any small fingerling, or new red or white potatoes.

SERVES 4 (change servings and units)

Ingredients

2 lbs small potatoes, washed cut in halve
3 sprigs fresh lavender or 1 teaspoon dried lavender blossoms
3 tablespoons unsalted butter
4 teaspoons finely chopped fresh lavender flowers or 2 teaspoons dried lavender
2 teaspoons finely chopped fresh rosemary
2 mined garlic cloves
1/2 teaspoon salt
black pepper

Directions

1
Put potatoes and 6 sprigs of lavender in a saucepan 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.
2
Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
3
Can also brown under the broil to crisp up!

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Featured Reviews for This Recipe

From: Annacia

On Sep 30, 2009

I was truly impressed with this recipe. I have no fresh lavender (or rosemary) and have to use dried. Nevertheless, the combined flavors were really wonderful. I used the tiny Yukon Golds and each half was just a bite size. The aroma of the lavender cooking with the potatoes in the first step is lovely. I served them with beef but I can't wait to have them with chicken. Made for Photo Tag.

1 person found this review helpful

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From: Melanie D

On Jul 6, 2009

I used dried culinary lavender because I don't grow fresh lavender. I would adjust the cooking time to allow for cutting the potatoes into smaller chunks. Halves seemed large to me.

0 people found this review helpful

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From: Kree

On Feb 19, 2006

My mother made these tonight, and I absolutely loved them. The rosemary and lavendar flavors really jumped out at you and were just right for me. I would give these 8 stars if I could for being so unique and tasty. The only change we made was to use margarine and reduce the amount to around 2 Tbsp. My mom and I disagreed on the rating, so I decided to come rate them, too. I'll certainly be making these myself soon.

2 people found this review helpful

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From: Whisper

On Feb 19, 2006

These potatoes were very good. I didn't know what to expect, and was pleasantly surprised. I think if I make them again, however, I would use a little less of the lavender, maybe 1 tsp instead of 2, in the last step.

2 people found this review helpful

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