Sauteed Peas And Small Potatoes
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
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
2
Drain potatoes in a colander
3
Potatoes may be cooked 1 day ahead and cooled before being chilled in a sealable plastic bag
4
Bring potatoes to room temperature before proceeding
5
Shell peas if using fresh and trim sugar snap peas
6
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
7
Season vegetables with salt and pepper
8
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
9
Drain potatoes in a colander
10
Potatoes may be cooked 1 day ahead and cooled before being chilled in a sealable plastic bag
11
Bring potatoes to room temperature before proceeding
12
Shell peas if using fresh and trim sugar snap peas
13
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
14
Season vegetables with salt and pepper