Mugwort flowers amplify and balance the sweet flavors of winter squash, carrots, parsnips, and onion. If you roast fall fruit as a side dish for a savory entrée, add some mugwort to pears, apples, figs, and grapes. In simmered and soupy dishes, mugwort pairs very well with dry beans and lentils.
Roast Potatoes with Mugwort Flowers
Serves 4 as a side (2 as an entrée)
A classic side dish, roast potatoes can also be standalone and very respectable meal (serve them with a crunchy salad of greens or radicchio and apple). I usually use avocado oil for its higher smoke point, but if you are not vegetarian and have some duck fat lurking, that combination is spectacular.
- 1 1/2 lbs potatoes, cut into wedges or quarters (halve if small)
- 1/4 cup avocado oil
- 1/8 teaspoon salt
- 2 Tablespoons dried mugwort flowers and leaves
Preheat the oven to 400°F.
Line a sheet pan with baking parchment.
In a bowl combine the potatoes with the oil, salt and mugwort flowers. Toss until combined. Spread the potatoes out on the baking sheet and roast for 40 minutes, or until they are turning dark golden (shake the pan halfway though to turn some of the potatoes).
Serve at once.
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