New Potatoes With Spring Peas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs tiny new potatoes, of uniform size (fingerlings, red potatoes, potatoes)
• salt
• fresh ground black pepper
• sugar, a pinch
• 2 cups shelled young english peas
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 5 -6 green onions, and tender green parts, thinly sliced

Recipe

• 1 put the potatoes in a large saucepan with enough water to cover by 2 inches.
• 2 add large pinches of salt and sugar.
• 3 bring the potatoes to a boil over high heat.
• 4 decrease heat to medium and cook at a bubbling simmer, uncovered, until the potatoes are just tender, 15-20 minutes.
• 5 test with a fork; the fork should meet with some resistance, but pierce the potatoes easily; do not let the potatoes overcook, or they will become watery and fall apart.
• 6 drain the potatoes; can peel or leave unpeeled.
• 7 meanwhile, bring a saucepan 3/4 full of water to a rapid boil.
• 8 add pinches of salt and sugar and the peas, and blanch until they turn bright green, about 30 seconds.
• 9 drain and rinse under cold running water to stop the cooking and set the color.
• 10 in a heavy frying pan, melt the butter with the olive oil over med-low heat.
• 11 add the green onions and let them wilt, about 3 minutes.
• 12 add the potatoes and peas and toss together until heated through, about 5 minutes.
• 13 season to taste with salt and pepper and serve at once.