Ingredients

• 500–700 grams baby potatoes

• 2 tablespoons olive oil or avocado oil

• Pinch of dried rosemary

• Pinch of dried thyme

• Pinch of dried basil

• Pinch of dried oregano

• Pinch of fennel seeds

• Pinch of lavender

• Salt to taste

Method

1. Cook the potatoes in salted boiling water for about 15 minutes, or until fork-tender. Drain and leave for 5 minutes.

2. Drizzle a pan with a little oil.

3. Add the potatoes, salt generously, and add a pinch or rosemary, thyme, basil, oregano, fennel seed, and lavender. Mix well.

4. Push down on each potato with a fork to break it up slightly.

5. Drizzle remaining oil onto the potatoes.

6. Roast for 40–50 minutes at 400°F until crisp and golden.

7. Makes a super delicious side dish but sometimes I gobble up the whole pan.

Notes:

• To change up this recipe, you can also use garlic powder, smoked paprika, cumin, or any other herbs or spices that you prefer.

• Sliced onions and chopped garlic would also be a wonderful addition to this dish — simply nestle these among the potatoes in the pan before roasting.