New Potatoes With Spring Peas
When you crave a simple yet satisfying dish that celebrates the essence of fresh ingredients, this potato and English pea medley is a delight for the senses. Tender new potatoes, blanched peas, and fragrant green onions come together in a harmonious blend of flavors and textures. With a touch of butter, olive oil, and seasoning to enhance the natural taste of each element, this wholesome and versatile recipe is perfect for a flavorful side or a light main course. Enjoy the vibrant colors and flavors of this dish that will surely brighten your table.
— Constant Cookbook
Ingredients
- 2 lb. small new potatoes, such as fingerlings or
- red or white potatoes, of uniform size
- Salt and freshly ground pepper, to taste
- Pinch of sugar
- 2 cups shelled young English peas
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 5 or 6 green onions, white and light green
- portions, thinly sliced
Instructions
- Put the potatoes in a large saucepan and add water to cover by 2 inches. Add large pinches of salt and sugar. (The sugar brings out the natural flavor of the potatoes yet does not contribute any sweetness to the final dish.) Bring the potatoes to a boil over high heat, reduce the heat to medium and cook, uncovered, at a bubbling simmer until the potatoes are just tender, 15 to 20 minutes. Test with a fork; the fork should meet a bit of resistance but pierce the potatoes easily. (Do not let the potatoes overcook or they will become watery and fall apart.)
- Drain the potatoes. They may be peeled or left unpeeled. If you are peeling them, rinse them in cold water and let cool for a few minutes, then peel.
- Meanwhile, bring a saucepan three-fourths full of water to a rapid boil over high heat. Add pinches of salt and sugar and the peas, and blanch until they turn bright green, about 30 seconds. Drain and rinse under cold running water to stop the cooking and set the color.
- In a heavy fry pan over medium-low heat, melt the butter with the olive oil. Add the green onions and let them wilt, about 3 minutes. Add the potatoes and peas and toss together until heated through, about 5 minutes. Season with salt and pepper and serve immediately.Serves 4.
- <B>Variation Tip:</B> Try substituting 2 cups sugar snap peas or 2 cups trimmed snow peas for the English peas in this recipe.
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