Buttery peas and potatoes

This was a favorite side dish growing up. I hadn’t made it for ages and when I finally dug out the recipe I couldn’t believe it didn’t include dill. So I added some. 😉

My mom always boiled the potatoes and then added the other ingredients (which you can certainly do), but this time I sauteed it all in a pan together. I’m all about one-pan dishes these days.

It was just as good as I remembered. Whatever you do, don’t skimp on the butter. It’s key!

Buttery peas and potatoes
A simple spring side dish.
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  1. 1 pound new potatoes, any variety
  2. 1/4 cup (1/2 stick) butter
  3. 1 bay leaf
  4. 1/4 teaspoon dried thyme
  5. 1/4 teaspoon dried marjoram
  6. 1/4 teaspoon dried dill
  7. 10 ounces frozen peas
  8. Salt and pepper to taste
  1. Rinse potatoes and remove any bad spots. Cut them into 1-inch pieces, unless they are smaller than that already.
  2. Heat butter in a large skillet or saucepan over medium heat. Add the potatoes, bay leaf and herbs and stir to combine. Put a lid over your pan and steam the potatoes, stirring occasionally, for about 10-15 minutes.
  3. Add in the peas and let them steam until they're warm. If your pan gets too dry, you can always add a little more butter.
  4. Remove the bay leaf and serve.
Cara Corey http://www.caracorey.com/