Smashed Pea Roasted Fingerling Potatoes

This post may contain affiliate links. Please read our disclosure policy.

Smashed pea roasted fingerling potatoes are a spring side that takes advantage of convenient frozen peas, lemon juice and fresh herbs to enhance golden brown potatoes.

Smashed Pea Roasted Fingerling Potatoes

Potatoes are the ultimate comfort food.

Like a security blanket, they are always there for you. Potatoes are storage vegetables that really donโ€™t have a season.

And most of us know how to cook them whether itโ€™s baking, boiling or roasting.

Often times potatoes donโ€™t need much more than salt and pepper, but I do like to play with them depending on if itโ€™s summer, fall, winter or spring.

Roasted Fingerling Potatoes with Smashed Peas

My favorite way to eat potatoes is to roast halved fingerlings in the oven with just olive oil and seasonings.

Calling them standard or basic is total compliment.

They just go with everything. 

But I have been doing more to my roasted potatoes.

Smashed Pea Roasted Fingerling Potatoes

During the winter, I brighten them up with lemon and rosemary.

Come summer, I roast them with cherry tomatoes and stir in lots of basil pesto.

Now that spring is almost here, I make roasted fingerling potatoes with smashed peas.

I adore peas for early spring recipes because they just taste like the season, and you can buy them frozen.

Peas are such a convenient vegetable for stir-fries and soups.

Stir the peas into the roasted potatoes in a bowl

How To Make Smashed Pea Roasted Fingerling Potatoes

I halve a mix of fingerling potatoes and toss them in olive oil, salt and pepper. To roast them, I arrange the potatoes cut-side down on a sheet pan.

While the potatoes are roasting, I cook the frozen peas for a few minutes in boiling water on the stove. 

Roasted potatoes on a sheet pan

Then I put the peas into a big bowl and smash them with a potato masher or a fork.

To flavor the peas, I stir in lemon juice, minced garlic and plenty of fresh parsley and chives.

Smashed peas in a bowl

Once the potatoes are golden brown, I toss them into the pea mixture, which resembles a super chunky pesto minus the nuts and cheese.

You can serve smashed pea roasted fingerling potatoes as a side.

Another option would be to add kale or another hearty green for a salad with a splash of olive oil.

Want to save this recipe?
Enter your email below, and Iโ€™ll send it to your inbox. Plus enjoy recipes and cooking inspiration each week.
Please enable JavaScript in your browser to complete this form.

Smashed Pea Roasted Fingerling Potatoes

No ratings yet
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4
Smashed pea roasted fingerling potatoes are a spring side that takes advantage of convenient frozen peas, lemon juice and fresh herbs to enhance golden brown potatoes.

Ingredients 

  • For potatoes
  • 2 pounds fingerling potatoes halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For smashed peas
  • 1 cup frozen peas
  • Juice of 1 lemon
  • 1 garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced chives

Instructions 

  • Preheat the oven to 400 degrees F.
  • On a sheet pan, toss the potatoes with olive oil, salt and pepper. Arrange cut-side down in a single layer.
  • Roast the potatoes until golden brown and tender when pierced with a knife, about 40-45 minutes.
  • White the potatoes are roasting, simmer the frozen peas in salted boiling water until cooked through, about 2-3 minutes.
  • Use a slotted spoon to transfer the peas to a large bowl. Add the lemon juice, minced garlic, salt and pepper and smash the peas with a potato masher or a fork. Stir in the parsley and chives.
  • Fold the potatoes into the smashed peas.

Nutrition

Calories: 273kcal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 889mg | Potassium: 1085mg | Fiber: 8g | Sugar: 4g | Vitamin A: 521IU | Vitamin C: 70mg | Calcium: 47mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: British
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating