Title: Roasted Potatoes with Lavender and Mint
Categories: Vegetable Side dish
Yield: 4 Servings

2	lb	Small new potatoes
1	tb	White vinegar
2	ts	Salt
6		Lavender sprigs or
2	ts	Dried lavender buds
1/4	c	Olive oil
3	md	Garlic clove(s), minced
1	tb	Spearmint, chopped
		Salt and pepper

1. Preheat oven to 400F. Put the potatoes in a large nonreactive saucepan and add enough water to cover. Add the vinegar, salt and half the lavender. Boil over high heat until the potatoes can be easily pierced with a knife, about 12 minutes. Drain and let the potatoes cool. Discard the lavender. Slice the potatoes inch thick.

2. Put the potato slices in a medium bowl. Remove the buds from the remaining lavender sprigs and add them to them potatoes (or add the remaining dried bulbs). Add the olive oil, garlic and mint and toss well. Season with salt and pepper.

3. Spread the potatoes in a single layer on a large baking sheet. Bake for about 40 minutes, or until golden brown. Serve warm.

Food and Wine July 1995

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