Salt Roasted Potatoes
with Lemon Zest and Cherry Tomatoes
2 pounds baby Yukon
2 cloves garlic, crushed
1/2 pint of cherry tomatoes, cut in half
Sky lavender sea salt
zest of one lemon
Soak the potatoes in salted water (plain salt),
Preheat oven to 425° F.
Drain potatoes and dry off.
Drizzle potatoes with olive
oil, toss with garlic and lavender
sea salt to taste. Roast for 30 minutes, or until fork tender.
Place zest and tomato halves in a large bowl. When potatoes are done,
toss in bowl with zest mixture, pepper to taste,
Recipe created by Stuart Cristol-Deman
Courtesy of Toque Blanche ~ Half Moon Bay, California
Lavender Farm, Boulder Creek, California.
Phone: 831-252-8233 Fax: 831-338-3712
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