I typically use lavender buds in sweets like creme brulee, scones and cookies. While I was in Santa Cruz, CA over the summer there was a vender at the farmers market who sold roasted potatoes with lavender and rosemary, they were magic. I found myself stopping and picking up a small box each week to eat on my walk home – by mid summer I didn’t even have to place my order, they just knew as I walked up (I don’t know if that’s a good or bad thing!). I wanted to recreate these potatoes, since being back in Florida, I can’t walk down and get any until next summer. I balanced out the lavender and rosemary with the salt a bit, so you’ll get a bigger punch of the aromatics without the chance of over salting the potatoes. This is a finishing salt blend, so toss with the potatoes after they come out of the oven while still hot – you’re going to love these! What makes this salt blend so special (other than the lavender buds!) is the use of Fleur de Sel, a very special French sea salt harvested by hand (here’s a fun article written by David Lebovitz on the topic). The salt makes all the difference, so splurge, a little goes a long way! And if you’re wondering where to find Lavender buds, I get mine at The San Francisco Herb Company – while you’re at it, take a look at their amazing selection of spices.