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
Recipe from Sunset

More From Sunset

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


  • 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peas and Potatoes with Bay Leaves and Black Pepper Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy