Easy New Peas And Potatoes Recipes

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NEW POTATOES AND PEAS



New Potatoes and Peas image

Creamy new potatoes with tender and sweet peas are the perfect side dish for just about anything. Sautéed onion, fresh dill and scallions give an additional boost of flavor and make this dish taste like spring and summer any time of year.

Provided by Olga's Flavor Factory

Time 25m

Yield 4

Number Of Ingredients 6

3 lbs new potatoes (red or yellow small baby potatoes)
salt and ground black pepper, to taste
4 Tablespoons butter
1 small onion (or 1/2 large onion), chopped
8 oz frozen peas (petite or baby peas are my favorite)
1 Tablespoon dill and green onion, each (thinly sliced)

Steps:

  • Peel the potatoes and place in a pot, fill to the top with water. You can choose to keep the skin on the potatoes instead of peeling them. Salt to taste. Bring to a boil and cook until the potatoes are cooked through and tender in the center, about 15 minutes. Drain the potatoes.
  • Meanwhile, in a large skillet, melt the butter and add the chopped onion. Season with salt and ground black pepper to taste. Cook for about 5 minutes, just until the onion are translucent and tender.
  • Add the frozen peas, cooking in the skillet for 1-2 minutes, just until the peas heat through.
  • Add the dill and green onions, along with the cooked and drained potatoes. Mix gently to combine. Serve immediately.

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS



Smashed New Potatoes with Peas, Lemon, and Pearl Onions image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 1/2 to 2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons unsalted butter
1 (10-ounce) box frozen pearl onions, defrosted
Pinch sugar
Splash freshly squeezed lemon juice
5 slices lemon
2 (10-ounce) boxes frozen peas, defrosted
1 lemon, zested
Kosher salt and freshly-ground black pepper
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed just above the rubber band

Steps:

  • Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
  • Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

CREAMED POTATOES & PEAS



Creamed Potatoes & Peas image

"Early in June, we helped Mom pick the first green sweet peas of the season. Mom combined them with potatos and green onion to create this creamy dish, which we all loved." -Ginny Werkmeister, Tilden NE

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 pound small red potatoes
2-1/2 cups frozen peas
1/4 cup butter, cubed
1 green onion, sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups 2% milk

Steps:

  • Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 355mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.

CREAMED GARDEN POTATOES AND PEAS



Creamed Garden Potatoes and Peas image

New potatoes and peas are treated to a creamy sauce for this special side. -Jane Uphoff, Cunningham, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 10

2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
1 cup half-and-half cream

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 345mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

SAUTEED PEAS AND SMALL POTATOES



Sauteed Peas and Small Potatoes image

Categories     Bean     Potato     Side     Sauté     Quick & Easy     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

2 pounds small boiling potatoes (preferably red)
3/4 pound fresh peas in pods or 1 cup frozen baby peas
1/2 pound sugar snap peas
1 1/2 tablespoons olive oil

Steps:

  • 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. Drain potatoes in a colander. Potatoes may be cooked 1 day ahead and cooled before being chilled in a sealable plastic bag. Bring potatoes to room temperature before proceeding.
  • Shell peas if using fresh and trim sugar snap peas. In a large skillet heat oil over moderately high heat until hot but not smoking and sauté all vegetables, stirring frequently, until sugar snaps are crisp-tender and potatoes are heated through, about 4 minutes. Season vegetables with salt and pepper.

NEW POTATOES & PEAS



New Potatoes & Peas image

This creamed New Potatoes and Peas recipe is a perfect easy side dish for the holidays! Made with a white and creamy Bechamel sauce, these potatoes & peas are ready in less than 30 minutes and are great for the whole family! Old-fashioned creamy peas are tender and savory with onion, butter, and fresh chives.

Provided by Michaela Kenkel

Categories     Potatoes

Time 25m

Number Of Ingredients 8

15 New Baby Potatoes, scrubbed clean and cut in half
1 cup frozen peas
2 Tablespoons butter
¼ cup onion, diced
2 Tablespoons flour
2 cups milk
Salt and Pepper to taste
Fresh chives

Steps:

  • Add potatoes to a pot of salted boiling water and cook for about 8 minutes. In the last 3 minutes of cooking, add in frozen peas. Drain and set aside.
  • Using the same pan, melt butter, add in diced onion, and cook for about 4 minutes.
  • Sprinkle in flour and stir. Slowly add in milk, whisking as you go. The mixture will begin to thicken. Salt and pepper to taste.
  • Stir in drained vegetables.
  • Garnish with fresh chives when serving.

Nutrition Facts : Calories 126 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

EASY NEW PEAS AND POTATOES



Easy New Peas and Potatoes image

This is in response to a recipe request. This is a pretty basic recipe for New Peas and Potatoes. My great grandma had the best recipes, and this was one of them. We usually have this whenever we have a ham dinner. It is funny how you can have a recipe but it doesnt even come close to grandmas! LOL This is still a very good and cheap recipe. I love a lot more "gravy" with my potatoes and peas.

Provided by Miss Diggy

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons butter
1 1/2 tablespoons flour
2 cups milk (more or less depending on how thick you want it)
2 -3 lbs new potatoes, boiled, peeled and cut up, if needed
1 cup peas, cooked
salt
pepper

Steps:

  • Melt the butter in a pan, and then add flour and mix and let cook for a minute.
  • Add in milk next to make a white sauce, this sauce isnt meant to be really thick, but some people prefer it thicker.
  • Season with salt and pepper to taste.
  • Then pour sauce over potatoes and warm the potatoes.
  • Once heated through, throw peas in and serve.

NEW PEAS & NEW POTATOES



New Peas & New Potatoes image

Make and share this New Peas & New Potatoes recipe from Food.com.

Provided by Aroostook

Categories     Potato

Time 25m

Yield 5 serving(s)

Number Of Ingredients 5

10 new potatoes
2 cups shelled new peas
1 cup light cream
2 tablespoons butter
salt and pepper

Steps:

  • Place potatoes in enough water to cover.
  • Simmer until tender.
  • Add fresh peas and cook covered for 10 more minutes.
  • Drain.
  • Add cream, S&P and cover.
  • Pour potatoes and peas into a hot serving dish.
  • Dot w/ butter and serve.

CREAMED NEW POTATOES, PEAS AND PEARL ONIONS



Creamed New Potatoes, Peas and Pearl Onions image

Categories     Milk/Cream     Dairy     Onion     Potato     Vegetable     Side     Thanksgiving     Pea     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

2 pounds small red-skinned potatoes
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1 16-ounce package frozen petite peas, thawed, drained
1 10-ounce package frozen petite whole onions, thawed, drained

Steps:

  • Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
  • Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

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