By Danielle French

New Potatoes with Peas & Parsley


New Potatoes with Peas & Parsley Recipe.

New Potatoes with Peas & Parsley

My godmother Renate who lives in Germany is a big potato eater. She actually characterizes herself as a big potato eater and I have seen her in person eat a lot of potatoes! Her mother, my Tante Mimi also made the best potato pancakes, crispy and thin and delicious.  My Tante Renate loves boiled potatoes “in their jackets” which is what she calls them with their skins on. She boils them with a pinch of caraway seeds which she says gives them a little flavour. She peels the skins off while they are hot and serves them with butter (lots) and parsley. One might image my godmother is a portly woman, but I can assure you, she is not. She is fit and slim and eats what she wants – in moderation.

Potatoes now have a bit of a bad reputation. They are now one of those foods that some people don’t eat anymore except for Shawn. Shawn loves all the potatoes. I come by my love for potatoes honestly with my German background. Pulled straight from the ground, boiled until tender, and topped with farm-fresh peas and parsley, they simply cannot be beaten. In fact, served like this, some might consider new potatoes with peas & parsley a meal in itself.

This year our garden is full of some new varieties of German potatoes and I can’t wait to try them

Serves 4

  • ½ lb fresh peas
  • ½ cup fresh flat-leaf (Italian) parsley, finely chopped
  • 2 tbsp butter or olive oil
  • 2 lb new potatoes, skin on
  • Coarse salt, to taste

In a serving bowl, combine peas, chopped parsley, and butter or oil. Set aside.
In a large pot, cover potatoes with cold water. Bring to a boil and cook until potatoes are just tender, 12 to 15 minutes (depending on the size of the potatoes).
Drain potatoes in a pot, then place the pot back on the heat for a moment to let the potatoes steam dry.
Transfer cooked potatoes (cut any larger ones in half, if necessary) to the bowl with the peas, parsley, and butter or oil. Toss to combine, season with salt, and serve.


Jodi Pudge Photography

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