There are only three steps in this easy recipe for boiled red potatoes and English peas with butter and fresh dill, making this a lovely side for a spring lunch or dinner.
In This Post
Signs of spring are popping up everywhere.
We cleaned out the last of fall’s remnants of fallen leaves so that now the crocus are sprouting through, piles-of-dead-leaves-free, with their yellow and purple happy faces.
This weekend I bought a mess of Girl Scout cookies. How many samoas and thin mints can be eaten in one sitting with three people? 2 boxes is the answer.
And our new rescue pup Zoee is shedding like there’s no tomorrow. Pair the vacuuming of dog hair with the sneezes of hay fever and we have quite the symphony going on at our house.
Ahhh, spring.
But most of all, spring gets me craving simple, flavorful eats. With the emphasis on SIMPLE.
And brunch. I’m craving brunch. This sudden appearance of 70-degree weather is having its way with me, inspiring lazy day Sundays toiling over festive eats.
Easter has brunch in the cards, which I always prefer over that early dinner thing. And Mother’s Day? Brunch is a no brainer, just don’t forget to invite her along too.
Roasted Asparagus with Brown Butter Marcona Almonds, Scrambled Eggs and Asparagus Toasts, or Grilled Artichokes with Garlic Butter all fit into the brunch cards.Side dishes are one of my favorite things to prepare because they just don’t have to be complicated or time consuming to taste delicious. And this one is the ultimate spring perk.
About the Recipe
I 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
Ingredients
- 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
Instructions
- 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:
- The Best Buttery Parsley Potatoes
- Creamy Dill Potatoes
- How to Make the Best Potato Salad
- Dill Pea and Cucumber Salad
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Rachel
What if fresh peas are unavailable? Will
Frozen not quite make the cut ?
Hayley
Hi Rachel! No worries, you could definitely use frozen peas here. We hope you enjoy!
Ashley
I made this recipe last night for my boyfriend and I. We loved it! I’m big into cooking and new food combinations and I was very surprised that I had never thought to combine peas and potatoes. I added the juice from 1 lemon over the top when everything was mixed together – I felt that it needed a little bit of a tang. It was delicious!
Sabrina Modelle
Hello, pretty lady! What a nice surprise to be included on this list. Happy spring to you. Potatoes and dill are the best together! I’m going to try this one for sure. XO
Laura (Tutti Dolci)
Fresh dill is a must with potatoes, I love this side!
Stefanie @ Sarcastic Cooking
The Swedish in me is loooooving everything about this simple recipe.
Kelly
I love potato salad with dill. I never thought to add peas- yum! Beautiful picture- looks like spring!
Emilie @ The Clever Carrot
Oh, Heidi! This is just too pretty. I love the simplicity of the potatoes and peas. And dill! It’s one of my favorite herbs. So delicious. Thanks for sharing this! Enjoy the rest of your week :) xo
Olivia - Primavera Kitchen
I love that you added peas in there! This is definitely a delicious side dish for Easter!
Taylor @ The Girls on Bloor
Love the addition of the dill! Feels like springtime!!
Sandy@RE
Love peas and potatoes. One of my favorite childhood dishes, any time of year :)
Erin@WellPlated
I love that you paired fresh English peas with this recipe. Peas get an unjust bad wrap, but here you really showed how lovely they can be. Happy Spring!
Stephanie @ Girl Versus Dough
Dilled potatoes are one of my favorite things in the universe! This looks so fresh and spring-y — love it. And thanks so much for the link love! xo
allie @ Through Her Looking Glass
Loving this colorful dish. Dill makes me think spring!!! Can’t wait to try this!
Cara's Healthy Cravings
This is one of my fav side dishes to make this time of year, it just oozes spring!