New Potatoes and Peas

Name: New Potatoes and Peas
Yield: Serves 6–8
Cuisine: American
Ingredients: 3 lb (1.3 kg) very small new potatoes; 4 oz (100 g) thin streaky bacon rashers; 8–10 oz (225–275 g) fresh shelled peas; fresh chives or parsley, chopped finely; ½ pint (300 ml) double cream; salt and freshly ground black pepper; 2 oz (50 g) butter, softened

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

An American friend who was brought up on a farm outside Boston remembered her Aunt Hazel making this dish and how good it was.

Ingredients

3 lb (1.3 kg) very small new potatoes
4 oz (100

Americas
United States
Side dish
Gluten-free

Method

Wash the potatoes but do not peel them. Steam them in a colander over a pan of boiling water until tender.

Meanwhile, fry the bacon until very crisp, drain on kitchen paper towelling and keep warm in a low oven. Put the peas and cream in a pan and cook until just tender, about 5 minutes. Combine the peas and potatoes in a warm serving dish. Break open some of the potatoes with a fork an