About the RecipeI paired baby red potatoes with fresh English peas. I really think English peas are the epitome of spring’s new beginnings. I don’t often find them in the usual grocery store but always at Trader Joe’s. Baby red potatoes are perfectly delicious skin on and all. Forget that extra step of peeling! Be sure to remember to salt your water so the flavoring is absorbed throughout the potatoes. And remember, don’t salt your water before it comes to a boiling point or you have the potential of pitting your pans (as my husband ALWAYS reminds me as I salt the water too early.) The pair are gently tossed in melted REAL® butter and sprinkled with fresh dill, kosher salt and freshly ground black pepper. If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Dilled Red Potatoes and Peas
- 2 pounds small red potatoes
- 10 ounces fresh English Peas , about 2 cups
- 4 tablespoons butter
- ¼ cup fresh dill leaves
- Kosher salt and freshly ground black pepper
- Place red potatoes in large stockpot of water with 1-2 teaspoons of kosher salt. Bring potatoes to boil and reduce to bubbly simmer. Cook for about 7-8 minutes or until fork easily pierces potatoes.
- Add peas to potatoes and cook for 1 minute more or until they turn bright green. Carefully drain peas and potatoes without crushing peas.
- Melt butter in same pot and add potatoes and peas back to pot. Season with kosher salt and freshly ground black pepper. Sprinkle with dill, stir gently to combine and serve immediately.
If You Liked This Recipe, You’ll Like These:
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- Dill Pea and Cucumber Salad
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