Lavender & Sea Salt Roasted Potatoes

,May 12, 2021

Image: Lisa Holmen

These roast potatoes are a great side dish if you’re time poor. There is no need to boil them in advance, just make sure they are cut into small pieces and dial up the heat in the oven. The result? Potatoes that are deliciously crispy on the outside with a tender centre and a subtle taste of lavender.

Serves: 6 as a side dish

GF, VG

Ingredients

Method

1kg Dutch Cream or Sebago potatoes
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp culinary lavender
Sea salt flakes & black cracked pepper, to season

Preheat oven to 210°C and line a large baking tray with baking paper.
Peel the potatoes and cut them into small chunks and place on the baking paper. Sprinkle with olive oil, garlic and culinary lavender and toss to combine. Season well with sea salt and pepper.
Roast in the oven for 25–30 mins (toss potatoes halfway through cooking time to ensure they are cooked evenly). Cook until golden brown and soft in the inside. Serve immediately.

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.