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
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Servings
Prep time
Cook time
Recipe
Ingredients
- 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
Method
- 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.
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