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Blue-on-Blue Potatoes

Blue-on-Blue Potatoes
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.
Ingredients:

2 lb. Peruvian blue potatoes, thickly sliced
3 Tbsp. butter
1 Tbsp. dried lavender
sea salt & freshly ground black pepper to taste



Directions:


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.

Products suggested for this recipe:

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Chef's Salts of the World Sampler

$27.95 $22.95 ends 7/1/2014

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