Dilled Red Potatoes and English Peas
2 pounds small red potatoes
1 package Earth Exotics™ Shelled English Peas
4 T. butter
1/4 cup fresh dill leaves
Kosher salt and freshly ground black pepper
- Place red potatoes in large stockpot of water with 1-2 teaspoons of kosher salt. Bring potatoes to boil and reduce to bubbly simmer. Cook for about 7-8 minutes or until fork easily pierces potatoes.
- Add peas to potatoes and cook for 1 minute more or until they turn bright green. Carefully drain peas and potatoes without crushing peas.
- Melt butter in same pot and add potatoes and peas back to pot. Season with kosher salt and freshly ground black pepper. Sprinkle with dill, stir gently to combine and serve immediately.