Sauteed Peas And Small Potatoes Recipes

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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 POTATOES



Sauteed Potatoes image

Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

1 1/2 pounds (about 4) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
  • Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
  • Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

PERFECT SAUTéED POTATOES



Perfect sautéed potatoes image

A wonderful alternative to chips and so much simpler to prepare

Provided by Good Food team

Categories     Lunch, Side dish, Supper

Time 25m

Number Of Ingredients 2

1kg waxy potato, such as Maris Peer or Desirée
6-8 tbsp sunflower or olive oil

Steps:

  • Cut 1 kg waxy potatoes into chunks.
  • Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
  • When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
  • If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
  • Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
  • Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
  • Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

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

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.

CRISP SAUTéED RED POTATOES RECIPE



Crisp Sautéed Red Potatoes Recipe image

I love new baby red potatoes. They're simple to prepare and you don't need much to make them delicious. You don't even need to bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 6

1 1/2 lbs small red potatoes (cut in half or quartered to make 3/4-inch thick pieces)
1 Tbsp unsalted butter
2 Tbsp olive oil
Salt (preferably kosher or sea salt, to taste)
Black pepper (freshly ground, to taste)
2 Tbsp chives or green onion (chopped, plus more to garnish)

Steps:

  • Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
  • Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
  • Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES



Sauteed Snap Peas with Roasted Vegetables image

Crisp snap peas mix deliciously with tender potatoes and mushrooms.

Provided by Nelena Brown

Categories     Side Dish     Vegetables     Onion

Time 1h

Yield 6

Number Of Ingredients 11

cooking spray
1 ½ pounds baby Yukon Gold potatoes, halved
8 ounces baby bella mushrooms, halved
2 tablespoons melted butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
8 ounces sugar snap peas, ends and strings removed
½ white onion, minced
⅓ cup chopped green onion

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
  • Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
  • After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
  • Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g

SAUTEED PEAS AND RED ONION



Sauteed Peas and Red Onion image

This is a delicious accompaniment to our Rib Roast with Rosemary-Garlic Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

3 tablespoons butter
1 medium red onion, halved and thinly sliced
Coarse salt and ground pepper
3 packages (10 ounces each) frozen peas

Steps:

  • Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes.
  • Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes. Remove from heat.
  • Add remaining tablespoon butter; stir until melted. Season with salt and pepper, and serve.

Nutrition Facts : Calories 125 g, Fat 5 g, Fiber 4 g, Protein 6 g

SKILLET POTATOES AND GREEN BEANS



Skillet Potatoes and Green Beans image

Adding fresh green beans to classic skillet potatoes invites freshness and a taste of spring. This simple side pairs perfectly with any grilled meat.

Provided by Beth - Budget Bytes

Time 45m

Number Of Ingredients 7

1.25 lbs red creamer potatoes ($1.35)
3/4 lbs fresh green beans ($1.40)
2 Tbsp olive oil ($0.32)
2 cloves garlic ($0.16)
3/4 tsp salt ($0.03)
1/2 tsp dried oregano ($0.05)
Freshly cracked pepper to taste ($0.05)

Steps:

  • Slice the potatoes into quarters lengthwise, then cut across into 1/4 inch slices. Place the sliced potatoes in a pot and cover with water. Bring the pot to a boil over high heat, then let simmer until the potatoes are tender (about 5 minutes). Check the potatoes with a fork often, making sure not to over boil them. They should be easily pierced with a fork, but not so soft that they fall apart. Drain the potatoes in a colander.
  • While the potatoes are boiling, snap the stems off of the green beans, then break them into 1-2 inch sections. Rinse with cool water to remove any dirt or debris.
  • Mince the garlic and add it to a large skillet along with the olive oil. Sauté the garlic over medium heat for about one minute, then add the drained potatoes. Continue to sauté the potatoes, stirring only once every 3-5 minutes, until about half of them are golden brown (5-10 minutes).
  • Add the green beans to the skillet and continue to sauté until they are slightly softened and have some browned spots (about another 5 minutes). Season the skillet with salt, oregano, and some freshly cracked pepper. Sauté for one minute more, then serve.

Nutrition Facts : ServingSize 1 Serving, Calories 191.9 kcal, Carbohydrate 29.98 g, Protein 4.43 g, Fat 7.2 g, Fiber 5.28 g, Sodium 791.25 mg

MASHED POTATOES AND SAUTEED ONIONS WITH PEAS



Mashed Potatoes and Sauteed Onions With Peas image

Provided by Marian Burros

Categories     dinner, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 6

12 ounces tiny new potatoes
12 ounces whole onion or 7 ounces chopped ready-cut (1 2/3 cups)
1 teaspoon olive oil
2 medium cloves garlic
1/2 to 1/3 cup nonfat or lowfat buttermilk
1 cup frozen peas

Steps:

  • Scrub potatoes -- do not peel -- and cover with water in pot. Cover pot, and bring to a boil, 10 to 20 minutes, depending on size.
  • Meanwhile, chop onion. Heat a small nonstick saute pan until very hot; reduce heat to medium-high, and add oil. Saute onion until golden.
  • Mince garlic, and add to onion.
  • A minute before potatoes are cooked, add peas, and finish cooking. Drain potatoes, remove them from peas and mash them. Stir in onion mixture and buttermilk. Add peas,if desired. Season with salt and pepper.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 13 grams

POTATOES AND MUSHROOMS



Potatoes and Mushrooms image

An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults. Serve this potato dish with chicken, steak, or seafood.

Provided by Kate

Categories     Side Dish

Time 40m

Number Of Ingredients 7

3 lb potatoes ((about 6 medium), peeled)
2 tablespoons olive oil
1 large onion (, diced)
3/4 teaspoon salt (, or to taste)
black pepper, to taste
1 lb mushrooms (, sliced)
1/4 cup parsley leaves (, chopped)

Steps:

  • Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
  • In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
  • Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.

Nutrition Facts : Calories 196 kcal, Carbohydrate 30 g, Protein 8 g, Fat 5 g, Sodium 318 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

CHICKEN AND POTATO SAUTE



Chicken and Potato Saute image

I often depend on boneless skinless chicken breasts when I need to cook up dinner quickly. Simmering them in broth makes them moist and flavorful.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 12

1/4 cup butter, cubed
4 to 6 boneless skinless chicken breast halves
1 medium onion, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme, optional
Salt and pepper to taste
1 teaspoon chicken bouillon granules
1 cup hot water
1 can (16 ounces) whole potatoes, drained
1/4 cup red wine or water
Minced fresh parsley

Steps:

  • In a large skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic; cook about 5 minutes. , In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture; pour over chicken. Cover and simmer for 20 minutes. Add potatoes and wine or water; heat through. Sprinkle with parsley.

Nutrition Facts :

NEW POTATOES AND PEAS IN COCONUT MILK



New Potatoes and Peas in Coconut Milk image

New potatoes will be available soon. Do use new potatoes rather than waxy reds. A package of frozen spinach can be substituted for the green peas - 12 to 19 ounces are fine. Adapted from Taste of Thai. spinach for the peas. Garnish with cilantro.

Provided by Busters friend

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, diced
4 large garlic cloves, finely minced
1 tablespoon ginger, minced
1 teaspoon cumin seed
2 teaspoons salt
2 teaspoons turmeric, ground
2 lbs potatoes, diced small
13 1/2 ounces coconut milk
9 ounces frozen peas
1 tomatoes, diced small

Steps:

  • Heat the oil in a 2 quart pot. Sauté onion, garlic and ginger until slightly golden & fragrant but not dark.
  • Add cumin seed, salt and turmeric. Sauté 2 to 3 minutes more or until the cumin seeds are fragrant.
  • Add potatoes. Toss until coated with spices.
  • Stir in Coconut Milk. Bring to a boil. Simmer for 10 to 15 minutes or until the potatoes are tender but still hold their shape.
  • Gently mix in the peas and tomatoes and cook for 1 to 2 minutes more.
  • Garnish with cilantro.

Nutrition Facts : Calories 256.3, Fat 12.7, SaturatedFat 8.4, Sodium 651.5, Carbohydrate 32.4, Fiber 5.7, Sugar 6.9, Protein 5.9

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