Smashed Pea Roasted Fingerling Potatoes
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.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Side Dishes
Cuisine: British
Servings: 4
- 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
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.
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