1 1/2pounds potatoes, scrubbed4 1/2 tablespoons olive oil Kosher salt, to taste Freshly ground black pepper, to taste 4 1/2 tablespoons unsalted butter 1 1/2 tablespoons dried lavender
Heat oven to 400°. Toss potatoes, oil, and salt and pepper on a foil-lined baking sheet, and roast, tossing occasionally, until browned and tender, about 35 minutes.
Meanwhile, heat butter in a 1-quart saucepan over medium-high heat; add lavender and cook until fragrant, about 1 minute. Pour over cooked potatoes and toss to combine; season with salt and pepper.