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Peas and Potatoes with Bay Leaves and Black Pepper





Total Time
30 mins

Right before serving, grind fresh pepper straight into the serving bowl–you want that spicy burst mingling with the sweet smell of melting butter.

Peas and Potatoes with Bay Leaves and Black Pepper




Iain Bagwell
  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
Step 1
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.

Step 2
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.

Step 3
3

Serve hot, topped with remaining butter.

Step 4
4

Make ahead: For potatoes, a few hours (keep them in the pot and tip out most of the water). Add peas and reheat.

Step 5
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories142
% Daily Value *
Total Fat 6.1g8%

Saturated Fat 3.7g19%
Cholesterol 15mg5%
Sodium 47mg3%
Total Carbohydrate 18g7%

Dietary Fiber 4.6g17%
Protein 4.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.