Sauteed Peas and Small Potatoes

Name: Sauteed Peas and Small Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps olive oil; 340 grams fresh peas in pods or 1 cup frozen baby peas; 907 grams boiling potatoes (preferably red); 227 grams sugar snap peas

Sauteed Peas and Small Potatoes is a gluten free and vegan side dish. This recipe makes 6 servings with 199 calories, 7g of protein, and 4g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of olive oil, peas in pods, potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

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 room temperature before proceeding.

Ingredients you will need

Potato

Equipment you will use

Ziploc Bags

Colander

Shell peas if using fresh and trim sugar snap peas. In a large skillet heat oil over moderately high heat until hot but not smoking and sauté all vegetables, stirring frequently, until sugar snaps are crisp-tender and potatoes are heated through, about 4 minutes. Season vegetables with salt and pepper.

Ingredients you will need

Salt And Pepper