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Herby Lavender Baby Potatoes
made with Arvinda’s Herbes de Provence
This delicate, herby spice blend with floral notes of lavender is really delicious on olive oil oven roasted baby potatoes, garnished with sea salt. A beautiful side for any meal, shamelessly we also think these are delicious all on their own, eaten right out of the pan!
- Cook Time
25 min - Serves
2 to 4
| 1 ½ LBS. (680g) | baby potatoes |
| 1 ¼ TSP. | sea salt, divided |
| 2 TSP. | olive oil |
| 2 TSP. | ARVINDA’S HERBES DE PROVENCE |
Preheat the oven 400F/200C/Gas Mark 6.
Add the potatoes to a medium pot with 1 teaspoon of salt. Fill the pot with water, 1-inch above the potatoes. Parboil the potatoes for 10 minutes (or until partially cooked) and drain.
In a casserole dish, drizzle in the oil and add the potatoes. Sprinkle inARVINDA’S HERBES DE PROVENCEand bake for 10 to 15 minutes or until golden brown in colour and fully cooked. Sprinkle on the salt as needed, to taste. Serve as a side.