We served these at the Kung Food + Gypsy Kitchen brunch at the MOCAD last week and it was hit. In the spirit of love and everything that Kung Food and Gypsy Kitchen are all about, we’re going to share with you the most popular dish of that day.
Lavender and Turmeric Roasted Potatoes
Adapted from Saveur
- Choose Yukon Gold or Red Skin potatoes if you want to leave the skin (you know, the part of the potato that’s actually really good for you?) on. Just make sure to scrub them first.
- If the in-laws are in town and you need something that just really knocks the socks off, go with the russet and peel the skin off.
- 2 lb. Potatoes
- 6 tbsp grape seed oil (olive is fine too)
- 6 tbsp butter
- 2 tbsp fried lavender
- 1 Tbsp turmeric
- Pepper to taste
- Preheat the oven to 400 degrees
- Peel or scrub the potatoes (depending on which you chose and cut them into mane gable bite sized pieces
- Put the potatoes in a sealable container or tupperware and gently shake the tupperware – what your doing here is trying to rub the surface of the potatoes together, kind of like souring them gently, this produces a crispier outer skin when roasting.
- after the surfaces of the potato have been adequately scuffed up, drizzle with oil and mix in the turmeric well. Add pepper here if desired
- Place the potatoes on a baking sheet and heat for about 35 – 40 minutes, checking halfway to rotate the pan
- Melt the butter on low heat
- Add the lavender
- Be careful not to fry the lavender just allow the flowers to infuse into the butter
- You can add a pinch of sugar here if you want to really make that floral essence pop
- Put the potatoes in a serving bowl
- Using a slotted spoon, place the flowers into the potatoes and gently mix them in
- Serve the butter on the side in case people want to use more