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Peas and Potatoes with Mint


When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2012


  • 1 pound small red potatoes, halved
  • Salt and pepper
  • 1 cup shelled English peas
  • 1/2 pound snap peas, halved crosswise
  • 1/4 pound snow peas, halved crosswise
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon grated lemon zest plus 2 teaspoons juice
  • 2 tablespoons chopped fresh mint leaves


  1. In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm.

Reviews Add a comment

  • MS12115934
    6 APR, 2014
    Very easy and great dish to accompany any meal for a dinner party. I would suggest putting on the mint at the last minute otherwise it turns brown-ish. Also I always use salted rather than unsalted butter.