Potatoes with Lavender and Rosemary 2 pounds small potatoes, such as Yellow Finn, Yukon Gold, fingerling, or new red or white potatoes 6 fresh lavender sprigs, or 1 teaspoon dried lavender buds 3 tablespoons unsalted butter 4 teaspoons finely chopped fresh lavender buds, or 2 teaspoons dried 2 teaspoons finely chopped fresh rosemary 1/2 teaspoon salt Parboiling the potatoes: Wash the potatoes and cut them in halves or quarters. If using fingerlings, slice them crosswise 3/4 inch thick. Put them in a saucepan with the lavender sprigs and cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes. Final Cooking: Melt the butter in a large skillet over medium heat. Add the potatoes, chopped lavender and rosemary, and salt; cook, tossing occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
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