Sunday, July 6, 2008
This has to be the last post for the night. The fourth one, is it? Yikes, I really need to keep up next time. Anyway, this particular recipe was a brilliant inspiration on my part. I sat there looking at all the herbs I pilfered from The Farm and wondered what on earth I was going to do with them. I happened to look up and voila, there were a bunch of potatoes, also from The Farm. Inspiration struck and I decided that instead of just normal rosemary roasted potatoes, I was going to add the lavender to them too. (Side note: I just found out that I have been spelling lavender wrong all day: lavendAr. Man, I'm really slipping.)
The lavender was an amazing add. Oh my word, the smells while it was cooking were down right heady. Rosemary and lavender should be forced to get married. Kinda like royalty used to have their mates picked out from birth. I would totally be up for arranging it all because they are so good for each other. Really, they should never be apart. And with the way they fornicate, there definitely needs to be some marriage making it legal. Right now it's almost indecent how good the combo is.
This is such a simple recipe that I almost don't even want to post it. I feel like it's kinda silly. But, it was so fricken unbelievable that I had to shout to the world that YOU MUST TRY THIS!
Roasted Potatoes with Lavender & Rosemary
6 yellow or white waxy potatoes, cubed
handful of rosemary
handful of lavender
glug of olive oil
salt & pepper
Preheat oven to 400. Put cubed potatoes in a large bowl. Strip the leaves of the rosemary from the stems by pulling on them in the opposite direction that they grow. Throw into bowl. Strip the lavender the same way, pulling off the more delicate bunches and using them even though they still have a bit of stem attached. Throw into bowl. Add a bit of salt, pepper, and olive oil. Stir until the potatoes are evenly coated. Put potatoes in 9x13 pan sprayed with cooking spray. Cook for approx 45-60 minutes, stirring potatoes every 15-20 minutes. Garnish with sprigs of lavender or more lavender petals (the added sprinkling made it even more flavorful).