Hash Brown Fingerling Potatoes Provençale

Ingredients

• 2 tablespoons olive oil extra virgin 
• 1.5 pounds fingerling potatoes unpeeled thinly sliced
• 2 tablespoons basil fresh finely chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 1 teaspoon rosemary fresh finely chopped
• 1 teaspoon thyme leaves fresh finely chopped
• 2 large garlic cloves minced
• 2  green onions thinly sliced
• 0.3 teaspoon ground sage 
• 1 teaspoon lavender dried
• 0.8 teaspoon sea salt divided
• 3  shallots chopped
• 1 tablespoon butter unsalted

Equipment

• frying pan

Directions

1. Melt butter with olive oil in a large nonstick skillet over medium-high heat. Stir in potatoes, 1/4 teaspoon salt, and next 3 ingredients. Cover and cook, stirring occasionally, 8 minutes or until potatoes and shallots begin to brown.
2. Remove lid, reduce heat to medium, and saut 12 to 15 minutes or until potatoes are tender. Stir in green onions and next 4 ingredients; saut 2 minutes.
3. Remove pan from heat. Stir in parsley and remaining 1/2 teaspoon salt.