Red Potatoes and Peas

Go Bold With Butter

Side dishes are one of my favorite things to prepare because they just don’t have to be complicated or time consuming to taste delicious.

Baby red potatoes paired with fresh English peas are the epitome of spring’s new beginnings and the fresh flavors that everyone craves. Gently tossed in melted butter and sprinkled with fresh dill, this side dish is the ultimate spring perk.

Red Potatoes and Peas

Makes 6 servings


2 pounds small red
10 ounces fresh English Peas, about 2 cups
4 tablespoons butter
1/4 cup fresh dill leaves
Kosher salt and freshly ground black pepper


Place red potatoes in large stockpot of water with 1-2 teaspoons of kosher salt. Bring potatoes to boil and reduce to bubbly simmer. Cook for about 7-8 minutes or until fork easily pierces potatoes.

Add peas to potatoes and cook for 1 minute more or until they turn bright green. Carefully drain peas and potatoes without crushing peas.

Melt butter in same pot and add potatoes and peas back to pot. Season with kosher salt and freshly ground black pepper. Sprinkle with dill, stir gently to combine and serve immediately.

You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.


One thought on “Red Potatoes and Peas

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. carol niemi said:

    Dishes look lovely!