 | | Directions |
- Wash potatoes with a stiff vegetable brush.
- Put potatoes in a large pot of salted cold water, cover.
- Boil until the potatoes are tender - approximately 30 minutes.
- Drain.
- Toss potatoes in a bowl, peeled or unpeeled, and roughly mash them.
- Drizzle with olive oil, salt and pepper.
- Heat 2 tablespoons of olive oil with butter in a medium saucepan until the butter melts.
- Add pearl onion, sugar, lemon juice and cook, stirring frequently, until the onions start to brown. Approximately 5-7 minutes.
- Add lemon slices, snap peas or pea pods, and lemon zest.
- Cook through until the peas are hot.
- Season with salt and pepper.
- Pour vegetables over the potatoes in a serving dish.
- Drizzle with olive oil.
- Season with salt and pepper.
- Garnish with parsley.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 2 pounds red skin potatoes |
| - | | kosher salt and pepper |
| - | | drizzles of olive oil |
| - | | 3 tablespoons unsalted butter |
| - | | 1 (8-10 oz) bag of frozen pearl onions - or fresh pearl onions |
| - | | pinch of sugar |
| - | | 1/2 fresh squeezed lemon juice or 2 tablespoons of bottled lemon juice |
| - | | 5 slices lemon |
| - | | 1 bag frozen snap peas of 1 cup of fresh pea pods |
| - | | 1 lemon - zested |
| - | | salt and pepper to taste |
| - | | 1 tablespoon fresh lemon thyme, off of stem |
| - | | 1/4 cup rough chopped fresh parsley |
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