Earthy Potatoes and Peas

I’m not normally one for peas — or, at least I didn’t used to be. Recently, however, the vegetable has been calling to me. A frozen bag can go a long way. Just toss a handful in with a homemade pasta sauce, or use to freshen up a basic potato dish like this. And pretty soon fresh peas will be ready from the garden, too.

The original recipe I found in Martha Stewart Living, I think the May issue, which I picked up on a pit stop before camping for a weekend earlier this month. The original recipe called for mint, which I didn’t have on hand when I made this today (and which I’ll be sure to use next time I make it). But I think the potatoes and peas weren’t hurt by the lack of herb. Still very tasty.


1 1/4 pounds baby red poatoes

1/2 cup fresh or frozen peas

1 tablespoon extra virgin olive oil

1/3 cup mint leaves, chopped (optional)

3/4 teaspoon salt

Freshly ground pepper, to taste


1. Boil potatoes until easily pierced with a fork, 11 to 14 minutes. Drain and half potatoes.

2. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes. Drain, reserving cooking water.

3. Place peas in a small bowl with the olive oil. Crush with a fork. Stir in a little cooking water until the mixture is thick and chunky.

4. Toss potatoes with pea mixture, mint (optional), salt and pepper. Drizzle with olive oil.


Tags: , , , , , , ,

Categories: Season: Spring, Side dish


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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