New Potatoes and Peas

Creamy new potatoes with tender and sweet peas are the perfect side dish for just about anything. Sautéed onion, fresh dill and scallions give an additional boost of flavor and make this dish taste like spring and summer any time of year.

New baby potatoes are my favorite. They are so sweet, tender and just absolutely perfect. If you are lucky enough to have a garden or are able to find new potatoes with paper thin skin, there is nothing more delicious. My parents say they plant potatoes in their garden every year just for the joy of enjoying the new potatoes when they are tiny.

Sweet, tender peas in the spring are also incredibly delicious. If you don’t have spring peas (they are really hard to find and only available for a really short period), frozen peas are the perfect solution. Peas are frozen at their peak of ripeness, so they are just right.

I knew putting new potatoes with tender peas would be a great combination and I was right. It’s colorful, tastes so fresh and just like spring, even if you make this any other time of year. With tender onions, dill and green onions, this is the perfect side dish to serve with just about anything. I have been know to have a bowl of this all on its own as my dinner:).

What Potatoes Should Be Used?

New potatoes are the baby potatoes that are harvested right at the beginning of potato harvest. They have a paper thin skin, are really sweet and tender, yet hold their shape really well.

If you have new potatoes, you definitely don’t need to peel them.

You can use either gold or red baby potatoes in this recipe. You can also use regular potatoes, peel and cut them into small pieces and it will work in this recipe too.

Cooking the New Potatoes

Peel the potatoes if they have a thicker skin (or leave it on, it’s up to you). Place them in a pot, pour in enough water to just barely cover the potatoes. Season the water liberally with salt.

Bring the water to a boil, reduce it to a simmer and cook, covered, until the potatoes are cooked through and tender in the center. Drain the potatoes.

Fresh or Frozen Peas?

If you have fresh peas available, you can use those. If not, frozen peas are a great choice. Frozen peas are actually one of the best frozen vegetable and taste just as good frozen as fresh. I always have a package in my freezer to add to salads, soups, pasta and rice dishes.

There is no need to thaw the peas. They heat through so quickly, that you can take them straight from the freezer and into the skillet.

Cooking the Onions and Peas

Meanwhile, melt the butter in a large skillet and add the onion. Season with salt and ground black pepper to taste. Cook for about 5 minutes, just until the onion are translucent and tender.

Add the frozen peas, cooking in the skillet for 1-2 minutes, just until the peas heat through. 

Add the dill and green onions, along with the cooked and drained potatoes. Mix gently to combine. Serve immediately. 

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New Potatoes and Peas

  • Author: Olga’s Flavor Factory
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Creamy new potatoes with tender and sweet peas are the perfect side dish for just about anything. Sautéed onion, fresh dill and scallions give an additional boost of flavor and make this dish taste like spring and summer any time of year.


Scale

Ingredients

3 lbs new potatoes (red or yellow small baby potatoes)

salt and ground black pepper, to taste

4 Tablespoons butter

1 small onion (or 1/2 large onion), chopped

8 oz frozen peas (petite or baby peas are my favorite)

1 Tablespoon dill and green onion, each (thinly sliced)


Instructions

  1. Peel the potatoes and place in a pot, fill to the top with water. You can choose to keep the skin on the potatoes instead of peeling them. Salt to taste. Bring to a boil and cook until the potatoes are cooked through and tender in the center, about 15 minutes. Drain the potatoes. 
  2. Meanwhile, in a large skillet, melt the butter and add the chopped onion. Season with salt and ground black pepper to taste. Cook for about 5 minutes, just until the onion are translucent and tender.
  3. Add the frozen peas, cooking in the skillet for 1-2 minutes, just until the peas heat through. 
  4. Add the dill and green onions, along with the cooked and drained potatoes. Mix gently to combine. Serve immediately. 

Keywords: new potatoes and peas, how to cook new potatoes, new potatoes and spring peas, baby potatoes, cooked baby potatoes, potatoes and peas