Lavender Salt Roasted Potatoes With Lemon Zest and Cherry Tomatoes

2 Pounds baby Yukon Gold Potatoes
2 cloves garlic, crushed
Olive oil
Lavender Salt
Black Pepper
Zest of one lemon
½ Pint of cherry tomatoes cut in half

Soak the potatoes in salted water (not the lavender salt) to cover for 20-30 minutes. Preheat oven to 425*.

Drain potatoes and dry off. Toss with garlic and lavender salt to taste. Roast for 30 minutes, or until fork tender. Place zest and tomato halves in a large bowl. When potatoes are done, toss in bowl with zest mixture, pepper to taste, and serve.

Recipe by Stuart Cristol-Deman, Courtesy of Toque Blanche