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

Ingredients:

2 pounds small red potatoesRed-Potatoes-and-Peas-foodiecrush.com-011
10 ounces fresh English Peas, about 2 cups
4 tablespoons butter
1/4 cup fresh dill leaves
Kosher salt and freshly ground black pepper

Directions:

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.

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Use softened butter for cookies and cakes.

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

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  1. carol niemi said:

    Dishes look lovely!