Roasted Fingerlings with Lavender Salt

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.