March 12, 2020
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.
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 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.
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.
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.
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.
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