Level:Intermediate Servings:4 Cook Time:20 min. Ready in:1 hr. 15 min
1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling)
1 tablespoon good quality fruity olive oil
2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves)
3 drops culinary grade lavender essential oil
1 clove garlic
3/4 teaspoon sea salt for divided use
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped flat leaf parsley
Preheat oven to 375 degrees F.
Wash potatoes with cold water and dry on paper towels. Place on small baking sheet; set aside.
In a small bowl, stir together the olive oil, rosemary essential oil, and lavender essential oil; set aside.
Mince garlic well and sprinkle with a bit of the sea salt. Cream the garlic into a smooth paste by using the side of your chef’s knife and pressing the garlic against the cutting board; the salt will act as an abrasive.
Scrape up garlic and stir into the oil. Drizzle 2 teaspoons of the oil over the potatoes and season with remaining salt and pepper.
Toss potatoes on baking sheet until well coated. Roast in preheated oven for 40 to 45 minutes or until potatoes are fork tender.
Remove from oven and toss with the remaining teaspoon of oil and finely chopped parsley before serving.
Another great recipe: Lentil Soup