Peruvian Blue potatoes are not just aesthetically pleasing, but also taste wonderful. Lavender and potatoes are a classic combination that is visually enticing.
This recipe is adapted from The New York Times.
Sauté lavender in butter until fragrant (about 2 minutes).
Add potatoes and turn to coat thoroughly. Turn into buttered casserole dish (preferably lavender-colored!) and top with salt, pepper.
Bake at 350 until potatoes are tender and browned, about 35 minutes.