Description
Crispy Skillet Potatoes with Peas and Fresh Herbs is a rustic and flavorful side dish that’s perfect for any dinner table. Golden-brown potatoes are pan-seared to crispy perfection, then tossed with tender green peas and aromatic fresh herbs for a vibrant and satisfying accompaniment.
Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- 1 cup green peas (fresh or frozen)
- 2 tbsp olive oil
- 1 tbsp butter (optional, for added richness)
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or mint
- Salt and black pepper to taste
- 1/2 tsp lemon zest (optional, for brightness)
Instructions
- Place halved baby potatoes in a pot, cover with water, and bring to a boil. Cook for 8–10 minutes until just tender. Drain and let dry.
- Heat olive oil (and butter if using) in a large skillet over medium-high heat.
- Add boiled potatoes cut-side down and cook undisturbed for 5–7 minutes or until deeply golden and crispy.
- Add garlic and sauté for 1 minute until fragrant.
- Add peas and cook for another 2–3 minutes until heated through (if using frozen peas, thaw beforehand or add a few minutes earlier).
- Season with salt, pepper, and lemon zest (if using).
- Remove from heat and toss with chopped parsley and dill or mint.
- Serve hot as a side dish with your favorite main course.
Notes
- Use a cast iron or heavy-bottomed skillet for maximum crispiness.
- Try fingerling or Yukon gold potatoes for variation.
- Add a pinch of chili flakes for heat if desired.
- Leftovers reheat well in a skillet or oven.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg