2 lbs. red potatoes, quartered
5 sprigs fresh lavender, or 1 tsp. dried lavender buds
2 Tbs. olive oil
1 Tbs. finely chopped fresh lavender buds, or 1 tsp. dried lavender buds
2 tsp. finely chopped fresh rosemary, or 1 tsp. dried rosemary
½ tsp. salt
freshly ground pink peppercorns*, to taste (or freshly ground black pepper)
Place the quartered potatoes in a large saucepan along with the lavender sprigs and cover with cold water. Bring to a boil and cook until just tender, about 12-15 minutes. Drain and pat dry.
Heat oil in a large skillet over medium heat. Add the cooked and drained potatoes, chopped lavender, and chopped rosemary. Cook, tossing occasionally, until starting to brown, about 5-8 minutes. Stir in the salt and freshly ground peppercorns.
*Note: Grind pink peppercorns in your regular pepper grinder. If you don’t have a pepper grinder, you can grind them in a coffee grinder or use a mortar and pestle.