Dilled Red Potatoes and Peas
User Reviews
5
Dilled Red Potatoes and Peas
Description
Dilled Red Potatoes and Peas combines small red potatoes cooked until they are tender yet firm enough not to fall apart, with English peas added briefly to retain their vibrant green color and sweet freshness. After boiling, the potatoes and peas are drained carefully to avoid crushing the peas and then gently combined with melted butter. Fresh dill adds a clean, herbaceous fragrance complementing the potatoes and peas, while kosher salt and freshly ground black pepper season the dish simply and effectively. The gentle cooking ensures a comforting texture with tender potatoes and crisp-tender peas.
The dish serves well as a warm side to grilled or roasted meats and fish, or as a standalone vegetarian option. Its fresh flavors and balanced seasoning make it suitable for spring or summer meals when fresh peas are available.
Ingredients
- 2 pounds red potato small
- 10 ounces English peas about 2 cups, fresh
- 4 tablespoons butter
- ¼ cup dill fresh leaves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- 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.
User Reviews
Overall Rating
5
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