Sauteed Peas and Small Potatoes

Sauteed Peas and Small Potatoes
Photo by Gourmet's Studios


  • ½ pound sugar snap peas
  • 1 ½ tablespoons olive oil
  • 2 pounds small boiling potatoes
  • ¾ pound fresh peas in pods

In a 4-quart saucepan cover potatoes with salted cold water by 1 inch and simmer 10 minutes, or until potatoes are tender when pierced with a sharp knife. Drain potatoes in a colander. Potatoes may be cooked 1 day ahead and cooled before being chilled in a sealable plastic bag. Bring potatoes to ...

View full recipe at Epicurious


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