New Potatoes With Spring Peas

1. 1

   Put the potatoes in a large saucepan with enough water to cover by 2 inches.

2. 2

   Add large pinches of salt and sugar.

3. 3

   Bring the potatoes to a boil over high heat.

4. 4

   Decrease heat to medium and cook at a bubbling simmer, uncovered, until the potatoes are just tender, 15-20 minutes.

5. 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. 6

   Drain the potatoes; can peel or leave unpeeled.

7. 7

   Meanwhile, bring a saucepan 3/4 full of water to a rapid boil.

8. 8

   Add pinches of salt and sugar and the peas, and blanch until they turn bright green, about 30 seconds.

9. 9

   Drain and rinse under cold running water to stop the cooking and set the color.

10. 10

    In a heavy frying pan, melt the butter with the olive oil over med-low heat.

11. 11

    Add the green onions and let them wilt, about 3 minutes.

12. 12

    Add the potatoes and peas and toss together until heated through, about 5 minutes.

13. 13

    Season to taste with salt and pepper and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.