Searching through the camp garden, we discovered just a few baby potatoes. Among them were some gorgeous purple potatoes. In the herb department, I wound up bringing back a plethora of rosemary and lavender. Since it was cool out the other night, I decided that roasted potatoes would be a perfect almost-fall meal and the herbs that I picked seemed like a perfect way to make these potatoes stand out.
Although it took close to an hour for them to bake, the preparation of these was incredibly simple. The rosemary and lavender blended together with the purple, sweet and white potatoes created a great balance of flavor. Here’s how I did it…
1 medium sweet potato
3 small purple potatoes
4 small white potatoes
1 fresh sprig of lavender
1 fresh sprig of rosemary
Drizzle of olive oil
half of a small shallot chopped
2 cloves of garlic chopped
salt and pepper to taste
Cut potatoes into small pieces and mix together with remaining ingredients. Place in a pyrex and bake in oven at 350 degrees for approximately 45 minutes – stirring occasionally.