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- 2 lbs assorted red and yellow baby potatoes, cut in half (1 kg)
- 1/3 cup canola oil (75 mL)
- 2 Tbsp dried lavender (30 mL)
- 1 Tbsp fresh chopped rosemary (15 mL)
- 1 Tbsp fresh thyme leaves (15 mL)
- ¼ tsp Sea Salt (1mL)
- ¼ tsp ground pepper (1mL)
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- Preheat oven to 400°F (200°C).
- In a large bowl, combine potatoes, canola oil and lavender, tossing to combine.
- Transfer to a heatproof baking dish and season with salt and pepper.
- Roast in oven for about 35 minutes, or until tender and browned, stirring occasionally.
- Remove from oven add fresh herbs to dish, stirring to mix. Serve immediately.
Three Herb Roasted Baby Potatoes
Dried lavender leaves make this staple side dish and something your dinner guests will talk about for days. If baby potatoes are unavailable, a combination of quartered Yukon gold and red potatoes will work just as great with fresh herbs!
- Servings
- 4 people
Nutritional Analysis
- Serving Size
- 1 1/4 cup
- Servings
- 4
- Calories
- 374
- Total Fat
- 19 g
- Saturated Fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 160 mg
- Carbohydrates
- 45 g
- Fiber
- 3 g
- Sugars
- 0 g
- Protein
- 6 g
- Potassium
- 14 mg