Herbed Potatoes N Peas
Elevate your side dish game with this vibrant and flavorful Herbed Potatoes n Peas recipe! Perfectly tender baby potatoes combine with sweet peas in a luxurious blend of buttery garlic and olive oil, creating a comforting yet fresh dish. A medley of parsley, dill, and a zesty splash of lemon juice adds an herby brightness that complements the smooth, golden-crusted potatoes and tender peas. This easy-to-make, 30-minute side dish is ideal for family dinners, holiday gatherings, or as a light accompaniment to grilled proteins. With its simple ingredients and rich flavors, Herbed Potatoes n Peas will quickly become a go-to in your recipe arsenal!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 200 grams frozen or fresh peas
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
- 750 milliliters water
Instructions
Wash the baby potatoes thoroughly and slice them in half if they are larger in size. Leave smaller ones whole.
In a large pot, bring 750 milliliters of water to a boil. Add 1/2 teaspoon of salt and the baby potatoes. Cook the potatoes for about 12-15 minutes, or until they are fork-tender.
While the potatoes are boiling, if using frozen peas, blanch them by placing them in a bowl of hot water for 2-3 minutes, then drain. If using fresh peas, steam them for 5 minutes until tender.
Once the potatoes are cooked, drain them thoroughly and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cooked potatoes to the skillet and stir gently to coat them in the butter and garlic mixture. Cook for 3-4 minutes, allowing the potatoes to develop a slight golden crust.
Add the peas to the skillet and toss gently to combine. Cook for another 2 minutes to heat the peas through.
Season the potatoes and peas with the remaining salt, black pepper, chopped parsley, and dill. Stir well to distribute the herbs evenly.
Finish by drizzling the lemon juice over the dish and giving it one final toss.
Serve warm as a side dish alongside your favorite main course.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.3 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2717 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
