Easy Roasted Lavender Herbs de Provence Potatoes Side Dish

I love lavenders, not just for culinary use but also for its fragrance. My friend, Suk Ying, planted some French lavenders in her garden and when it came to Fall, she cut and dried them. It was very sweet of her to ask if I wanted some and gave me a whole fragrant bunch! But for cooking, since I still have some culinary ones (English lavenders) which I bought from the lavender farm, I have come up with many uses for them because they compliment so well with meat and root vegetables. And if you eat everything made with lavender, you will also smell like lavender because it is so fragrant! :))) This easy roasted potato side dish which can be prepared overnight and baked just before dinner is among the favorites of my boys. The best thing with this side dish is that you may vary the herbs to suit your taste and the availability. Note: If you cannot get lavender or the herbs mentioned here, you may substitute with dried rosemary and substitute chives with cilantro. It will be just as good!

Utensils needed:-

Stainless steel pot for boiling potatoes

Soft brush for cleaning the skins of the potatoes

Knife

Cutting board

Measuring spoons

A large mixing bowl

A wooden spoon

A slotted spoon

A large flat baking tray or a stoneware for baking

Ingredients:-

950 g baking or Russet potatoes (choose them to be about the same size)

1-1/2 teaspoons fine sea salt

1-1/2 teaspoons Spanish paprika

2 teaspoons Lavender Herbs de Provence or dried rosemary (gently crushed)

2 teaspoons onion powder (not onion salt)

2 teaspoons cayenne pepper powder (optional)

4 tablespoons fresh chives or 3 tablespoons cilantro (parsley)

2 tablespoons olive or canola oil

Method:-

1. Pre-heat oven to 350 degrees F or 180 degrees C and line baking sheet with parchment paper (if using baking tray). You do not need to line if you are using your stoneware to bake. Set aside for use when potatoes are ready.

2. Wash and scrub the potatoes under cold running water.

3. Place them in a good sized pot and fill it with cold water just covering the potatoes.

4. Cover pot with lid, place on burner and turn heat to high. Bring to a boil and turn the heat to low to keep it simmering for about 25 minutes. Insert a skewer or chopstick into the largest potato in the pot. If skewer is able to go through, then turn off heat and remove potatoes from the pot using a slotted spoon or drain off the hot water (be careful and do not scald yourself!).

5. Leave potatoes to cool and dry out in a large mixing bowl for about 20 minutes. 

6. While waiting for the potatoes to cool, wash and finely chop fresh chives or cilantro and set aside.

7. When potatoes are cool to the touch, cut potatoes into bite size or long wedges (choice is yours). Do not remove potato skins!

8. Add all the dry ingredients - sea salt, Spanish paprika, Lavender Herbs de Provence or dried rosemary, cayenne pepper and onion powder into the bowl of potatoes. Then add chopped chives or cilantro and olive or canola oil. Gently toss potatoes with wooden spoon to ensure each wedge is coated with the rest of the ingredients.

9. Then place them onto the baking tray or stoneware in one layer and pop them into the oven to bake for 30 minutes until golden brown. Serve piping hot and dig in!

I served mine with baked salmon in alfredo sauce with leek and fresh cucumber side dish (photo).

Note: You may prepare everything before hand and refrigerate them. Bake the next day before dinner. Enjoy!