Little Sky Lavender copyrightLavender
Salt Roasted Potatoes
with Lemon Zest and Cherry Tomatoes

2 pounds baby Yukon gold potatoes
2 cloves garlic, crushed
olive oil
1/2 pint of cherry tomatoes, cut in half
Little Sky lavender sea salt
black pepper
zest of one lemon

Soak the potatoes in salted water (plain salt), cover for 20-30 minutes.
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, and serve.

Recipe created by Stuart Cristol-Deman
Courtesy of Toque Blanche ~ Half Moon Bay, California

Little Sky Lavender Farm, Boulder Creek, California.  Phone: 831-252-8233   Fax: 831-338-3712
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