Peas and Potatoes with Bay Leaves and Black Pepper
Photo: Iain Bagwell; Styling: Jesse Silver
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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
- 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
- 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.
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