- 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
- 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
How to Make It
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.
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.
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.