If you are looking for the easiest and simplest side dish ever? Let me just tell you these Roasted Potatoes and Peas are quick to put together. Not only is it an easy side, but the simplicity is what also makes it so good!
What Makes This Recipe Work?
I like a complicated recipe just as much as the next culinary school grad. However, sometimes a simple dish is more in line with what I and my family wants.
Another thing, potatoes, and peas just work. The creamy potatoes and the peas are a dream team. This side dish goes so well with so many main dishes.
I would highly recommend my blackened pork tenderloin. If not, how about stuffed pork tenderloin?
If you aren't able to finish this all in one sitting, it also reheats really well! Store it in the fridge and throw it in the microwave when you are ready.
Ingredients
- Potatoes- Red Potatoes are my favorite to use. If not, russets are really good for roasting.
- Green peas- I really like to use frozen peas if the peas aren't in season. Frozen peas have the best freshness for this recipe.
- Olive oil- you can use any other oil you like, but I prefer olive.
- Fresh lemon juice- Do not try and use concentrated lemon juice for this, it is not the same!
- Dill weed- Even though I generally prefer fresh, for this recipe I like dried dill.
How To Make
Start with the potatoes. Wash and cut the potatoes up. Drizzle with olive oil and sprinkle with salt and pepper. Mix it well then throw them in the oven for roasting.
When it is roasting, add your peas to boiling water and cook for just a few minutes. You only want the peas are just barely cooked.
Drain the peas, then set them aside. Once the potatoes are finished, add them to the serving dish with the peas.
Drizzle with a little more olive oil, the fresh lemon juice, then sprinkle with salt and pepper.
That is it, the dish is done and ready to be served.
Notes
- The reason I don't use canned peas is they are just too mushy. If I cannot get fresh peas, frozen is always my go-to. They just hold up so much better.
- Red potatoes are my preference here also. Or even purple potatoes. They hold their shape and have the best texture for roasting.
- This is a good-sized batch. If you don't eat it all in one sitting, store it in an airtight container and it will hold well in the fridge for up to a week!
- When you are ready to serve, simply reheat in the microwave.
Other Side Dishes
Roasted potatoes and peas
Ingredients
- 2 pounds red potatoes cut into 2-inch pieces
- 3 tablespoons olive oil divided. 2 tablespoons for roasting, then 1 tablespoons on the top.
- 12 ounces frozen peas
- 3 cups water
- 1 teaspoon dill weed
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees. Place your cut red potatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Then sprinkle with salt and pepper and mix well.
- Place in the oven. They will take about 15-20 minutes to cook. You will want them to be tender and not mushy. While it is cooking, start your water boiling. Once it boils, add in the peas and cook them for 3-5 minutes.
- You will want the peas to be just barely cooked. Drain them well. Once the potatoes and peas are both done, place them in your serving dish. Drizzle with the lemon juice, 1 tablespoon of olive oil, then sprinkle with the dill weed. Mix gently with a rubber spatula.
- Taste and add salt and pepper as needed. That is it. The dish is done and ready to be enjoyed!
Notes
- The reason I don't use canned peas is they are just too mushy. If I cannot get fresh peas, frozen is always my go-to. They just hold up so much better.
- Red potatoes are my preference here also. Or even purple potatoes. They hold their shape and have the best texture for roasting.
- This is a good-sized batch. If you don't eat it all in one sitting, store it in an airtight container and it will hold well in the fridge for up to a week!
- When you are ready to serve, simply reheat in the microwave.
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