Lavender-Rosemary Potatoes


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.