Day 137: Lavender Potatoes ♥

Lavender Heaven, French fingerling potatoes dressed in buttery lavender & rosemary
~recipe & photo updated in 2007~

Lavender Heaven, that's how to remember these potatoes, my favorite since last month's first Panzanella.

Cooked with nothing more than lavender, rosemary, butter and salt, these potatoes are ever so simple yet ever so elegant.

Two less prosaic lessons:
  • Steamed new potatoes turn out mealy, like last night's. (I was even told they might be old.) Boiled new potatoes turn out creamy, like tonight's.
  • When potatoes are packed with succulence, less is more. A pound of tonight's potatoes would easily have served eight (each serving 2 - 3 small potatoes) as long as there were another vegetable on the plate.

2007 Photo Update: In 2005, I made these with new red potatoes, in 2007 with French fingerlings. I like the color of the red better but the fingerlings are creamy good. In 2006, I loved these potatoes so much that I created an easy, romantic all-lavender meal, perfect for Valentine's and other romantic occasions.

~ more potato recipes ~
~ more favorite vegetable recipes (this was my very favorite recipe in August 2005) ~

Bookmark or print this recipe only
Hands-on time: 10 minutes
Time to table: 35 minutes
Serves 8

1 pound new potatoes, washed and cut in halves or quarters (I did quarters)
1 teaspoon dried lavender (or 6 fresh sprigs of lavender, according to the recipe)

1 tablespoon butter (reduced from 1 1/2 tablespoons)
2 teaspoons dried lavender (up from 1 teaspoon dried or 2 teaspoons fresh buds)
2 teaspoons fresh rosemary, finely chopped (from a pot on the patio! and upped from 1 teaspoon)
1 teaspoon kosher salt (up from 1/4 teaspoon)

Place the potatoes and 1 teaspoon lavender in a medium saucepan. Add water to cover and bring to a boil and continue to boil until the potatoes are tender when pierced with a knife but still hold their shape. Drain, allowing the lavender to cling.

Melt the butter over MEDIUM in a large skillet, add the 2 teaspoons lavender, the rosemary and the salt and stir. Add the potatoes and stir well to coat with butter. Cook, tossing occasionally until the potatoes are hot, about 5 minutes. Serve immediately.

Per Serving: 57 Cal (23% from Fat, 8% from Protein, 69% from Carb); 1 g Protein; 1 g Tot Fat; 1 g Sat Fat; 10 g Carb; 1 g Fiber; 8 mg Calcium; 0 mg Iron; 298 mg Sodium; 4 mg Cholesterol, Weight Watchers 1 point

Here's a source for dried lavender. Though I have fresh in the garden, I suspect the dried lavender I used came from Whole Foods.

The Splendid Table which in turn credits The Herbfarm Cookbook by Jerry Traunfeld
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I love the idea of using Lavender in food. I have not had a chance to use it much - but thanks for the inspiration to use it with potatoes!

  2. WOW! These were GREAT! Thank you for helping me find something to make with the huge jar of Lavendrr I have been looking at for the last year!

  3. Anonymous ~ So “lilac lovely”! Thanks for letting me know! FYI did you see the link to the “lavender” meal? You’ll be in heaven, lavender in steaks, these potatoes and a lavender creme brûlée!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna