Dill Peas and Potatoes

This green side dish is a perfect way to usher in spring with fresh dill, green peas, and new potatoes. It also makes a pretty green side dish for St. Patrick’s day and it is surprisingly easy to make! Aside from its appealing color and easy preparation, this dish tastes delicious! Although it is not apparent in the photos, it has a creamy base that binds all the flavors together.

Dill Peas and Potatoes

Ingredients:

• 1 pound baby yellow or white potatoes
• 16 ounces frozen green peas
• 1 cup heavy or whipping cream
• 3-4 tablespoons fresh dill, chopped
• 2 tablespoons butter
• 1/2 teaspoon salt

Instructions:

1. Wash potatoes and remove any blemishes. Do not peel them. If necessary, cut the potatoes in halves or quarters to make smaller potatoes. Place them into a medium-sized pan and cover them with water. Boil for 15 minutes.
2. Add the frozen peas and cook for 5 more minutes or until the potatoes are tender. Drain.
3. Add the cream and butter and heat until the butter is melted and the cream hot. Then stir in the dill. Season with extra salt if needed. Serve immediately.

Sweet and Savory Notes

• Use frozen green peas, which usually have a sweet taste because they are flash-frozen. You can also substitute fresh peas. I don’t recommend using canned green peas in this recipe because they have a different color, taste, and texture from frozen and fresh peas.
• Use new potatoes (also known as baby potatoes). I suggest yellow or white potatoes, but small red potatoes would also work well.
• If you only have dried dill, substitute 1 teaspoon for each tablespoon listed in the recipe since dried has a more concentrated flavor.
• If you have leftovers, you can reheat the dish but might need to add more cream to rehydrate it.