New Potatoes with Spring Peas
- 2 lb. small new potatoes, such as fingerlings or
red or white potatoes, of uniform size
- Salt and freshly ground pepper, to taste
- Pinch of sugar
- 2 cups shelled young English peas
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 5 or 6 green onions, white and light green
portions, thinly sliced
Drain the potatoes. They may be peeled or left unpeeled. If you are peeling them, rinse them in cold water and let cool for a few minutes, then peel.
Meanwhile, bring a saucepan three-fourths full of water to a rapid boil over high heat. Add pinches of salt and sugar and the peas, and blanch until they turn bright green, about 30 seconds. Drain and rinse under cold running water to stop the cooking and set the color.
In a heavy fry pan over medium-low heat, melt the butter with the olive oil. Add the green onions and let them wilt, about 3 minutes. Add the potatoes and peas and toss together until heated through, about 5 minutes. Season with salt and pepper and serve immediately.Serves 4.
Variation Tip: Try substituting 2 cups sugar snap peas or 2 cups trimmed snow peas for the English peas in this recipe.