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Dilled Red Potatoes and Peas
5 from 15 votes

Dilled Red Potatoes and Peas

This recipe highlights tender red potatoes and fresh English peas cooked together and finished with butter and fresh dill. The potatoes are simmered until soft but still hold their shape, while the peas are added briefly to maintain their bright color and delicate texture. Seasoned with kosher salt, freshly ground black pepper, and aromatic dill, this side dish brings a balance of creamy and fresh herbal notes. It's a straightforward preparation that showcases the natural sweetness of peas and the earthiness of red potatoes.

Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add peas to potatoes and cook for 1 minute more or until they turn bright green. Carefully drain peas and potatoes without crushing peas.
  3. 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.