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Potatoes, Peas, and Mint

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

 1 1/4 pounds baby red potatoes
 1/2 cup fresh/frozen peas
 1 tbsp. extra-virgin olive oil
 1/3 cup chopped mint leaves
 3/4 tsp. coarse salt
 freshly ground pepper
1

Cook 1 ¼ pounds baby red potatoes in a pot of boiling water until easily pierced with a fork, about 11-14 minutes; drain.

2

Halve potatoes.

3

Meanwhile, simmer ½ cup fresh/frozen peas in a saucepan of water until tender, about 4 minutes; drain, reserving ¼ cup cooking liquid.

4

Crush peas with 1 tbsp. extra-virgin olive oil and 2 tbsp. reserved cooking liquid using a fork.

5

Gradually stir in remaining 2 tbsp. cooking liquid until mixture is thick and chunky.

6

Toss potatoes with pea mixture, 1/3 cup chopped mint leaves, ¾ tsp. coarse salt, and some freshly ground pepper.

7

Drizzle with an additional tbsp. oil.

Nutrition Facts

Serving Size 4 servings