- Blue or Purple Potatoes
- Garlic cloves, crushed
- Olive oil
- Lavender blossoms
- Optional: Coarsely ground sea salt and cracked pepper
Steam or boil quartered Potatoes until fork tender. Drain. Sauté crushed Garlic until almost golden in olive oil. Drizzle Garlic olive oil over Potatoes and add a "goodly" amount of Lavender blossoms; toss gently yet thoroughly to combine flavors. Add salt and pepper lightly to taste. Serve immediately.