A fresh, vibrant side dish of easy crushed baby potatoes with peas. Perfect with steak, roast chicken, salmon or pork.
I've been making this recipe for years, and have now finally taken the time to write it down and post it!! It's such a simple dish to make and a great way to elevate basic boiled potatoes. A very versatile side dish that's delicious in spring and summer.
I use frozen petit pois as they're sweeter and more tender than standard peas.
Tips
- Optional add-ins – add some chopped fresh mint or dill for brightness, or lemon zest for freshness.
- Flavour variations:
- Garlic butter – stir in some wild garlic and rosemary butter.
- Creamy version – add some crème fraiche or cream cheese for a richer texture.
- Bacon – fry some pancetta or bacon lardons to toss through.
- Pesto – a swirl of pesto will add a punch of flavour.
- Garnishes to try:
- Fresh herbs like mint, parsley, chives or tarragon.
- Crumbled feta or goat cheese.
- Toasted pine nuts or chopped almonds for texture.
- This easy crushed potatoes with peas recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes - but it's best served fresh. Reheat gently with a splash of water or oil to keep the potatoes from drying out.
Use a fork or the back of a spoon to gently flatten them; they should hold together but look rustic.
Roast chicken, pan-fried salmon, pork chops, steaks, or even part of a vegetarian spread.
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HOW TO MAKE THESE EASY CRUSHED POTATOES WITH PEAS
Ingredients
- 350g new potatoes (eg: Charlotte, Jersey Royals, Baby Yukon Gold), unpeeled and halved or cut in thirds depending on their sizes
- cooking salt
- 50g frozen petit pois
- 1 tbsp extra virgin olive oil
- freshly ground black pepper
Instructions
- Boil the potatoes in a saucepan of boiling salted water for 12 minutes, then add the frozen peas. Bring back to the boil and cook for 3 minutes, until the potatoes are tender. Drain the potatoes and peas in a colander and then set aside to steam dry for 1 to 2 minutes.
- Return the potatoes and peas to the pan and break up the potatoes slightly with a fork.
- Drizzle over the oil and season with freshly ground black pepper. Stir to combine then transfer to a serving bowl.
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Easy Crushed Potatoes with Peas
Ingredients
- 350 g (0.8 lb) new potatoes eg: Charlotte, Jersey Royals, Baby Yukon Gold, unpeeled and halved or cut in thirds depending on their sizes
- cooking salt
- 50 g (1.8 oz) frozen petit pois
- 1 tbsp extra virgin olive oil
- freshly ground black pepper
Instructions
- Boil the potatoes in a saucepan of boiling salted water for 12 minutes, then add the frozen peas. Bring back to the boil and cook for 3 minutes, until the potatoes are tender. Drain the potatoes and peas in a colander and then set aside to steam dry for 1 to 2 minutes.
- Return the potatoes and peas to the pan and break up the potatoes slightly with a fork.
- Drizzle over the oil and season with freshly ground black pepper. Stir to combine then transfer to a serving bowl.
Notes
- Optional add-ins – add some chopped fresh mint or dill for brightness, or lemon zest for freshness.
- Flavour variations:
- Garlic butter – stir in some wild garlic and rosemary butter.
- Creamy version – add some crème fraiche or cream cheese for a richer texture.
- Bacon – fry some pancetta or bacon lardons to toss through.
- Pesto – a swirl of pesto will add a punch of flavour.
- Garnishes to try:
- Fresh herbs like mint, parsley, chives or tarragon.
- Crumbled feta or goat cheese.
- Toasted pine nuts or chopped almonds for texture.
- This easy crushed potatoes with peas recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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