Sauteed Peas and Small Potatoes

1. 1

   In a 4-quart saucepan cover potatoes with salted cold water by 1 inch and simmer 10 minutes, or until potatoes are tender when pierced with a sharp knife.

2. 2

   Drain potatoes in a colander.

3. 3

   Potatoes may be cooked 1 day ahead and cooled before being chilled in a sealable plastic bag.

4. 4

   Bring potatoes to room temperature before proceeding.

5. 5

   Shell peas if using fresh and trim sugar snap peas.

6. 6

   In a large skillet heat oil over moderately high heat until hot but not smoking and saute all vegetables, stirring frequently, until sugar snaps are crisp-tender and potatoes are heated through, about 4 minutes.

7. 7

   Season vegetables with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.