Potatoes are the ultimate comfort food.
Like a security blanket, they are always there for you. Potatoes are storage vegetables that really don’t have a season.
And most of us know how to cook them whether it’s baking, boiling or roasting.
Often times potatoes don’t need much more than salt and pepper, but I do like to play with them depending on if it’s summer, fall, winter or spring.
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.
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 smashed pea roasted fingerling potatoes.
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.
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.
Once the potatoes are golden brown, I toss them into the pea mixture, which resembles a super chunky pesto minus the nuts and cheese.Print
Smashed Pea Roasted Fingerling Potatoes
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: Serves 4 1x
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.
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.