Peas and Potatoes with Bay Leaves and Black Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Right before serving, grind fresh pepper straight into the serving bowl-you want that spicy burst mingling with the sweet smell of melting butter. Ingredients:
about 1 lb. tiny yellow or red thin-skinned potatoes, scrubbed |
2 dried mediterranean bay leaves |
kosher salt |
5 cups fresh shelled or frozen peas |
5 tablespoons butter, softened |
1/2 teaspoon pepper |
Directions:
1. Put potatoes in a large heavy saucepan with bay leaves, salt to taste, and enough water to barely cover. Bring to a boil, covered. Reduce heat and simmer potatoes until just tender, 10 to 15 minutes.
2. Drain all but 1/4 cup water from potatoes. Add peas (rinse with cold water if frozen) and salt to taste. Cook over medium-heat until peas are just tender and warmed through, about 7 minutes for fresh peas and 5 for frozen. Drain. Stir in half of butter and grind in pepper.
3. Serve hot, topped with remaining butter.
4. Make ahead: For potatoes, a few hours (keep them in the pot and tip out most of the water). Add peas and reheat.
5. *Mediterranean bay leaves, the traditional type used in cooking, have an oval shape and milder flavor than California bay leaves, which are long and pointed and have a pungent flavor.
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