Roasted Provençal Potatoes

By Haley P. Hines Photography by Brian W. McDonald

3 1/2 pounds red, gold and purple potatoes
1 head garlic
2 tablespoons robust olive oil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 teaspoons dried lavender
1/2 teaspoon sea salt

Preheat oven to 400°F. Cut potatoes into 1-inch pieces. Peel garlic. Toss potatoes and garlic with olive oil. Sprinkle with seasonings. Cover lightly with foil. Bake for 30 minutes. Uncover potatoes, turn on broiler and continue cooking until edges are brown and crisp.