Herb Roasted Potatoes With Creamed Peas Recipes

Steps:

• Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

Steps:

• Preheat oven to 400 degrees F.
• Cut the potatoes into halves or quarters, as long as they are all about the same size.
• Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
• Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.
• Hot potato!

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss scrubbed small new potatoes with olive oil and herbes de Provence (or mixed dried thyme, rosemary, and marjoram). Season with coarse salt and teaspoon ground pepper.
• Roast, turning occasionally, until tender when pierced with the tip of a paring knife, 30 to 40 minutes.