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Roasted Fingerlings with Lavender Salt

Roasted Fingerlings with Lavender Salt
It's easy to enhance and intensify the naturally sweet, earthy flavor of fresh fingerling potatoes by roasting. The classic herb blend, Herbes de Provence, and pungent, aromatic lavender transform this simple dish into something truly special.
Ingredients:

2 lb mixed fingerling potatoes, washed and sliced diagonally
1/4 cup extra virgin olive oil
1 Tbsp lavender salt, recipe below
1 tsp freshly ground black pepper, or to taste
1 Tbsp Herbes de Provence

Directions:

 

Preheat the oven to 425 degrees.

Toss the sliced fingerling potatoes with the olive oil, lavender salt, pepper and Herbes de Provence until thoroughly mixed. 

Place in a roasting pan large enough to accommodate the potatoes in a single layer.

Roast at 425 for 20 minutes, stirring occasionally. Reduce heat to 350 and continue to cook until potatoes are tender and well-browned, about 15 minutes more.

 

 Lavender Salt 

½ cup Sel Gris or Fleur de Sel sea salt
1 tsp dried lavender

Directions:
Mix sea salt and lavender and place in a tightly covered container.

Let stand for at least 2 days to allow the flavor of the lavender to permeate the salt.

 



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