Blue-on-Blue Potatoes

This recipe is adapted from The New York Times.

Ingredients:

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

Preparation:

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.

Directions:
This recipe is adapted from The New York Times.

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Blue-on-Blue Potatoes

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