Baby red potatoes with sweet peas and pan-fried mint

May 14, 2014

Baby red potatoes with sweet peas and pan-fried mint

Here’s a wonderful way to enjoy sweet peas! First, fresh mint leaves are pan-fried until crisp. While they cook, the leaves release their flavor right into the butter, which is then used to sauté the baby potatoes and the sweet peas – thus infusing the whole dish with a subtle minty aroma. As a last touch, the pan-fried leaves are scattered on top of the veggies just before serving, adding a delicate, crisp bite to the dish.

All in all, this is an extremely versatile and easy-to-make side dish that the whole family can enjoy!

Sweet peas in a bowl

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Baby red potatoes with sweet peas and pan-fried mint

Take another bite: Farro with sweet peas, fresh herbs and ricotta!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 2 comments… read them below or add one }

Angie (@angiesrecipess) May 15, 2014 at 12:02 pm

You have me at crisp mint leaves! I did some fried celery leaves before, but didn’t know you can do the same with mint too. This is a wonderful recipe to use red potatoes and peas.

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Viviane May 15, 2014 at 5:41 pm

Angie, you’ll absolutely love pan-fried mint leaves. They become crisp and mild – so delicious! As always thank you for stopping by!

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