Peas and Potatoes with Bay Leaves and Black Pepper

Peas and Potatoes with Bay Leaves and Black Pepper Recipe
Photo: Iain Bagwell; Styling: Jesse Silver
Right before serving, grind fresh pepper straight into the serving bowl--you want that spicy burst mingling with the sweet smell of melting butter.

Yield:

Serves 8 to 10

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 142
Caloriesfromfat 38 %
Protein 4.9 g
Fat 6.1 g
Satfat 3.7 g
Carbohydrate 18 g
Fiber 4.6 g
Sodium 47 mg
Cholesterol 15 mg

Ingredients

About 1 lb. tiny yellow or red thin-skinned potatoes, scrubbed
2 dried Mediterranean bay leaves*
Kosher salt
5 cups fresh shelled or frozen peas
5 tablespoons butter, softened
1/2 teaspoon pepper

Preparation

1. Put potatoes in a large heavy saucepan with bay leaves, salt to taste, and enough water to barely cover. Bring to a boil, covered. Reduce heat and simmer potatoes until just tender, 10 to 15 minutes.

2. Drain all but 1/4 cup water from potatoes. Add peas (rinse with cold water if frozen) and salt to taste. Cook over medium-heat until peas are just tender and warmed through, about 7 minutes for fresh peas and 5 for frozen. Drain. Stir in half of butter and grind in pepper.

3. Serve hot, topped with remaining butter.

Make ahead: For potatoes, a few hours (keep them in the pot and tip out most of the water). Add peas and reheat.

*Mediterranean bay leaves, the traditional type used in cooking, have an oval shape and milder flavor than California bay leaves, which are long and pointed and have a pungent flavor.

Note:

Margo True,

March 2013
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