Herbed New Potatoes with Peas

11:30 am on 23 December 2013

(Serves 6-8)

Ingredients

  • 50g (5 tbsp) unsalted butter
  • 1kg (24-30) small waxy potatoes (washed but not peeled)
  • 2 tsp flaky sea salt
  • 130g (1 cup) frozen or fresh peas   1/4 tsp freshly ground black pepper
  • 1 tbsp finely chopped French tarragon
  • 1 tbsp finely chopped dill or fennel
  • 1 tbsp finely sliced chives

Method

Place butter in the base of a medium-sized, heavy casserole or heavy-based pot with tight-fitting lid.

Place casserole over a medium-low heat to melt butter.

Add potatoes, salt and pepper and toss well to coat all potatoes in butter.

Cover pot and cook over medium-low heat 25-30 minutes till potatoes are fork-tender.  Shake pot occasionally without removing the lid, to prevent potatoes on the bottom from burning.  A Simmermat is extremely useful for the cooking of this dish.

(Alternative method of cooking:  To achieve a similar result but not quite as tasty, place covered pot in a preheated oven (190ºC) and cook 40-50 minutes till potatoes are fork-tender and beginning to brown.)

Remove from heat, add peas and leave to steam a further 5 minutes.

•       Add herbs and gently shake pot from side to side to combine ingredients. Serve immediately.

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