Potatoes, Peas, and Mint
Authorlisa
Cook 1 ¼ pounds baby red potatoes in a pot of boiling water until easily pierced with a fork, about 11-14 minutes; drain.
Halve potatoes.
Meanwhile, simmer ½ cup fresh/frozen peas in a saucepan of water until tender, about 4 minutes; drain, reserving ¼ cup cooking liquid.
Crush peas with 1 tbsp. extra-virgin olive oil and 2 tbsp. reserved cooking liquid using a fork.
Gradually stir in remaining 2 tbsp. cooking liquid until mixture is thick and chunky.
Toss potatoes with pea mixture, 1/3 cup chopped mint leaves, ¾ tsp. coarse salt, and some freshly ground pepper.
Drizzle with an additional tbsp. oil.
Ingredients
Directions
Cook 1 ¼ pounds baby red potatoes in a pot of boiling water until easily pierced with a fork, about 11-14 minutes; drain.
Halve potatoes.
Meanwhile, simmer ½ cup fresh/frozen peas in a saucepan of water until tender, about 4 minutes; drain, reserving ¼ cup cooking liquid.
Crush peas with 1 tbsp. extra-virgin olive oil and 2 tbsp. reserved cooking liquid using a fork.
Gradually stir in remaining 2 tbsp. cooking liquid until mixture is thick and chunky.
Toss potatoes with pea mixture, 1/3 cup chopped mint leaves, ¾ tsp. coarse salt, and some freshly ground pepper.
Drizzle with an additional tbsp. oil.
