Peas and Potatoes with Mint

Prep Time:
10 mins
Total Time:
30 mins

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


  • 1 pound small red potatoes, halved

  • Salt and pepper

  • 1 cup shelled English peas

  • ½ pound snap peas, halved crosswise

  • ¼ pound snow peas, halved crosswise

  • 2 tablespoons unsalted butter, room temperature

  • ½ 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.

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