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Lavender Rosemary Smashed Potatoes

  • Author: Amanda aka The Kitcheneer
  • Total Time: 32
  • Yield: 5


New potatoes are given a smoky lavender flavor then drizzled with olive oil, smashed, and baked until gold and crispy.


  • - 10 new potatoes ( or red potatoes will do nicely as well)
  • - 2 tbs extra virgin olive oil
  • - 2 tbs dried or fresh lavender blossoms
  • - 2 tbs dried or fresh rosemary
  • - salt and pepper


  1. In a large sauce pan add rinsed potatoes and pour cold water over them ( just enough to cover them completely)
  2. Add 1 tbs each of lavender and rosemary and bring to a fast boil for about 7-10 minutes ( poke with fork during because you want them soft enough to poke but hard enough so they "smash" right and don't fall apart)
  3. Preheat oven to 410 degrees.
  4. Drizzle 1 tbs of olive oil onto a baking sheet ( smear it out to cover more surface area)
  5. Drain potatoes and place them on a baking sheet.
  6. With a fork or potato masher press down on each potato and smash it! ( Be careful not to press down too hard or the whole thing will fall apart)
  7. Drizzle the remaining olive oil on top of potatoes and season with remaining lavender, rosemary. Add salt and pepper to your liking.
  8. Bake in oven for about 20 minutes ( or until gold and crispy)
  • Prep Time: 12
  • Cook Time: 20


  • Serving Size: 5