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.