Everything in Provence smells like lavender. It's beyond beautiful.
I love it all summer long in my garden, but I can not stand the smell inside my house! (Same goes for Gardenia, Narcissus, Lilies and Hyacinth! P.U.).
They sell dried bouquets and sachets everywhere and it is one of the ingredients in the dried mixture of herbs de Provence.
I still have lavender blooming on my driveway, so in keeping with the Provencal theme and before the first frost, I decided to finally cook with it.
You can use dried lavender, but I used the fresh flowers that still had some life left in them.
Cut up some small Yukon Gold or new potatoes into quarters and drizzle with some olive oil and kosher salt.
Roast on a baking sheet in a 400F oven for about 40 minutes.
In a small saucepan on low flame, heat 4 tablespoons of butter with a handful of lavender flowers.
Pour over the roasted potatoes and season w/ salt if desired.