Lavender Rosemary Roasted Potatoes

Lavender and rosemary is one of our favorite herb combinations here at Tealish; we used both herbs in our delicious Rooibos Provence blend alongside pink peppercorns and currants, but we wanted to try incorporating this power combo into more tasty foods. These delicious roasted potatoes capture just the right blend of floral, herb, salty and sweet, and make a fragrant (and pretty impressive) addition to any meal!

Recipe adapted from Snail’s View

The Goods:

3 Tablespoons Kosher salt (we love Spice Trader’s salts!)

1 Tablespoon fresh rosemary, chopped

1 Teaspoon dried Tibetan Lavender tea

4 cups small potatoes

1 Tablespoon olive oil

A touch of freshly ground black pepper

The Method

Preheat oven to 400

1. Half the small potatoes, toss in olive oil and spread evenly in a pan or casserole dish

2. Mix lavender, rosemary, salt and pepper in a small bowl

3. Sprinkle salt and herb mixture evenly over potatoes. Toss potatoes again to cover all sides

4. Bake potatoes in the oven for 30-40 minutes or until soft in the centre

5. Serve immediately alongside your favorite protein and veggies!


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Tealish is a modern tea boutique located in downtown Toronto, Canada. This blog is meant to be a peek in to what Tealish is up to as well as a source of information about loose leaf tea and all things tea related. We hope you enjoy these posts and we hope you enjoy our teas – check us out online at

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