1 1/2pounds potatoes, scrubbed
4 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.