Buttered Baby Potatoes with Dill Peas Spring Onion
Ingredients
- 1 kg baby potatoes
- 150 g frozen peas
- 60 g unsalted butter
- 2 tbsp extra virgin olive oil
- 4 spring onions finely sliced
- 20 g fresh dill roughly chopped
- 1 tbsp chopped flat-leaf parsley
- 1 lemon zest finely grated
- 1 tbsp lemon juice
- 1 tsp fine sea salt plus extra for the cooking water
- 1 tsp cracked black pepper
- 1 small garlic clove finely grated, optional
- 2 tbsp crème fraîche optional for a slightly creamy finish
Instructions
Boil the Potatoes
- Wash the baby potatoes well and place them in a large saucepan. Cover with cold water and add a generous pinch of salt. Bring to the boil, then simmer for 15 to 18 minutes, depending on size, until tender when pierced with a knife.
Add the Peas
- In the last 2 minutes of cooking, add the peas to the same pan. Drain everything together and leave in the colander for a minute so excess moisture can evaporate.
Warm the Butter Base
- Set a wide sauté pan over low to medium heat. Add the butter and olive oil. Once the butter melts, stir in the spring onions and cook gently for 1 to 2 minutes until just softened. Add the garlic if using and stir for 20 seconds.
Coat the Potatoes
- Add the drained potatoes and peas to the pan. Sprinkle in the fine sea salt and black pepper. Toss gently for 2 to 3 minutes so the potatoes are coated in the buttery mixture and pick up the softened spring onion.
Finish with Herbs and Lemon
- Take the pan off the heat. Add the dill, parsley, lemon zest and lemon juice. Toss again carefully. If you want a slightly silkier finish, fold in the crème fraîche right at the end.
Taste and Serve
- Check the seasoning. Add extra salt or pepper if needed. Spoon into a serving bowl and scatter a few extra dill fronds or sliced spring onion over the top before serving.
Notes
Baby potatoes are the whole point here. Their skins are thin, their texture stays smooth and they don’t need much fussing. I leave the skins on because that gives the bowl a more natural look and a slightly earthy flavour, which sits nicely with butter and herbs. Try to choose potatoes of a similar size so they cook evenly and look tidy once dressed.
Fresh dill is worth using here rather than dried. Dried dill has its place, but this recipe leans on freshness and softness, and fresh dill gives the bowl that almost grassy, cool aroma that lifts the butter. The lemon is not there to make the dish sour. It’s there to sharpen the edges and stop the butter from turning the whole thing too heavy.
Nutrition
Calories: 312kcalCarbohydrates: 39gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 26mgSodium: 438mgPotassium: 936mgFiber: 5gSugar: 4gVitamin A: 610IUCalcium: 52mgIron: 2.2mg
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