Peas and Potatoes with Bay Leaves and Black Pepper

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
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 38%
  • Protein: 4.9g
  • Fat: 6.1g
  • Saturated fat: 3.7g
  • Carbohydrate: 18g
  • Fiber: 4.6g
  • Sodium: 47mg
  • Cholesterol: 15mg

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. 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. 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. 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.
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