I was stoked when at the Ballard Farmer’s Market in Seattle, Washington I saw shelling peas at only one station. My sister was surprised that you couldn’t just eat them, but this was a late July purchase, and the shells were too tough. However, I was so excited because I knew I could shell them with my nephews, and serve fresh peas. Also, while there, I spotted purple potatoes for only $2/lb. Who doesn’t love a unique-colored potato!?
The best part of this dish, besides how fresh and grassy the peas were, was the delicious thyme butter. Since the potatoes kind of soaked it up, they coated the peas, making it all delightfully savory.
Enjoy this colorful side dish warm, or at room temperature.
2 pounds small potatoes
2 cups fresh English Peas
4 tablespoons butter
3 tablespoons fresh thyme leaves, chopped
Salt and Pepper
Place potatoes in large stockpot of lightly salted water. Bring potatoes to boil and reduce to a simmer. Cook for about 6-8 minutes or until potatoes are firm, but can be pierced by a fork.
(Note: As you can tell from my pictures, I used both purple and red potatoes. If you are using two different kinds, either size them differently, or place them in the pot at varied times. The purple potatoes cooked more like a yukon: quicker and a few fell apart. Ideally, they would all have the same firmness.)
Add peas to the potatoes and cook for 1 minutes. (note: if using frozen peas, defrost, then add, or heat and add after potatoes are drained.)
Drain peas and potatoes, carefully (due to the fact that fresh peas will float when ready!)
Melt better and add 1/2 of the thyme in the pea and potato pot.
Add peas and potatoes back to the pot. Season with salt and pepper.
Serve warm, sprinkling with additional thyme. (note: Dill would be a great substitute for thyme here.)
Recipe by foodiecrush at http://www.foodiecrush.com/dilledredpotatoesandpeas/