Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Oven Roasted Potatoes with Lavender Buds
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- #56544
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
canola oil cooking spray
2 pounds red small potatoes, cut in half if they are over 2 inches in diameter
1 tablespoon grapeseed oil
1 tablespoon unsalted butter, melted
1 teaspoon coarse sea salt
1/2 teaspoon fresh, coarsely ground black pepper
1 tablespoon fresh or dried Provence culinary lavender buds
directions
Preheat oven to 425 degrees F. Cover a rimmed baking sheet with no-stick foil and spray with cooking spray.
Put the potatoes in a gallon size, zipper top food storage bag. Add the grapeseed oil to the bag. Close the bag, removing as much air as possible, and massage the bag to evenly coat the potatoes with the oil.
Remove the potatoes from the bag and spread them in a single layer on the foil lined baking sheet. Roast for 20-25 minutes or until potatoes are golden and tender.
Remove the potatoes from the oven, place them in a serving bowl and drizzle them with the melted butter. Sprinkle the potatoes with salt, pepper and lavender buds.
Serve immediately.
NOTE: Although most people tend to use lavender in baking and the preparation of sweet foods such as ice cream and pastries, it can also be used to complement the flavor of many savory items. These easy-to-prepare potatoes are the perfect accompaniment for lamb chops or a roasted leg of lamb.
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nutrition data
236 calories, 7 grams fat, 41 grams carbohydrates, 5 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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