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Peas and Potatoes with Bay Leaves and Black Pepper

Photo: Iain Bagwell; Styling: Jesse Silver
Total time 30 mins
Yield Serves 8 to 10
Right before serving, grind fresh pepper straight into the serving bowl--you want that spicy burst mingling with the sweet smell of melting butter.


  • 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

Nutrition 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

How to Make It

  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.

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

  5. *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.