New Potatoes With Spring Peas

"In 'Williams-Sonoma Vegetable'"
 
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Ready In:
1hr
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Put the potatoes in a large saucepan with enough water to cover by 2 inches.
  • Add large pinches of salt and sugar.
  • Bring the potatoes to a boil over high heat.
  • Decrease heat to medium and cook at a bubbling simmer, uncovered, until the potatoes are just tender, 15-20 minutes.
  • Test with a fork; the fork should meet with some resistance, but pierce the potatoes easily; do not let the potatoes overcook, or they will become watery and fall apart.
  • Drain the potatoes; can peel or leave unpeeled.
  • Meanwhile, bring a saucepan 3/4 full of water to a rapid boil.
  • Add pinches of salt and sugar and the peas, and blanch until they turn bright green, about 30 seconds.
  • Drain and rinse under cold running water to stop the cooking and set the color.
  • In a heavy frying pan, melt the butter with the olive oil over med-low heat.
  • Add the green onions and let them wilt, about 3 minutes.
  • Add the potatoes and peas and toss together until heated through, about 5 minutes.
  • Season to taste with salt and pepper and serve at once.

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