This side dish makes a winner out of any meal. Red potatoes and green peas add color to the table, and the herbs add zing to garden vegetables.—Gail Buss, Westminster, Maryland
- 1 pound small red potatoes
- 2 bay leaves
- 1/4 cup butter, cubed
- 3/4 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- Dash pepper
- 1 package (10 ounces) frozen peas, thawed
- Place potatoes and bay leaves in a saucepan; cover with water. Bring to a boil. Cover and cook for 8-10 minutes or just until tender; drain. Cut the potatoes into quarters; return to pan. Add butter and seasonings. Cover and cook for 5-8 minutes or until potatoes are tender, stirring occasionally. Stir in peas; heat through. Discard bay leaves. Yield: 4-6 servings.
Originally published as Herbed Potatoes N Peas in Taste of Home December/January 2000, p41
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