Potatoes Peas And Mint Recipes

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PEAS AND POTATOES WITH MINT



Peas and Potatoes with Mint image

When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

1 pound small red potatoes, halved
Salt and pepper
1 cup shelled English peas
1/2 pound snap peas, halved crosswise
1/4 pound snow peas, halved crosswise
2 tablespoons unsalted butter, room temperature
1/2 teaspoon grated lemon zest plus 2 teaspoons juice
2 tablespoons chopped fresh mint leaves

Steps:

  • In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm.

Nutrition Facts : Calories 195 g, Fat 6 g, Fiber 6 g, Protein 7 g, SaturatedFat 4 g

NEW POTATOES WITH PEAS AND MINT



New Potatoes With Peas and Mint image

This is delicious with new baby potatoes but regular potatoes will do fine also, all ingredients may be adjusted to taste, serve warm or at room temperature.

Provided by Kittencalrecipezazz

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs small red potatoes (unpeeled and skins washed)
2 tablespoons white wine vinegar
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2-1 teaspoon fresh ground black pepper (or to taste)
4 tablespoons olive oil
1 1/4 cups frozen baby peas, thawed
1 green onion, finely chopped
1/3 cup chopped fresh mint leaves

Steps:

  • Cook potatoes in boiling water until JUST fork-tender (do not overcook the potatoes).
  • While the potatoes are cooking in a small bowl whisk together vinegar with salt and black pepper.
  • Place the thawed peas on a plate and lightly dry using a paper towel/s.
  • Drain the potatoes then slice in half.
  • Place into the bowl; pour the vinegar mixture over and toss to coat.
  • Add in oil, peas, green onion, mint and peas; toss well to combine.
  • Season with more salt and pepper if needed.
  • Serve warm or room temperature.

Nutrition Facts : Calories 222.8, Fat 9.3, SaturatedFat 1.3, Sodium 11.7, Carbohydrate 31.3, Fiber 5.1, Sugar 3, Protein 4.8

MINT-PEAS MASHED POTATOES



Mint-Peas Mashed Potatoes image

From Marie-Josée Taillefer. I haven't try it but I think it's delicious and healty because of the green.

Provided by Boomette

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 russet potatoes
1/2 cup milk or 1/2 cup cream
1 cup frozen peas
1/3 cup of fresh mint, chopped
4 tablespoons butter
salt and pepper

Steps:

  • Boil potatoes in salted water until tender when pierced.
  • Drain, return them to the pot, cover and let dry a few minutes.
  • In a little saucepan, heat the milk with peas and mint.
  • Mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. Add salt and pepper if you want. And serve.

Nutrition Facts : Calories 314.5, Fat 13, SaturatedFat 8.1, Cholesterol 34.8, Sodium 167.6, Carbohydrate 43.8, Fiber 6.7, Sugar 3.3, Protein 7.4

GLAZED PEAS AND POTATOES WITH MINT



Glazed Peas and Potatoes with Mint image

My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.

Provided by ChefBillT

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 8

Number Of Ingredients 7

2 cups shelled fresh peas
¾ pound new or red potatoes, unpeeled, cut into 1/2-inch cubes
2 tablespoons unsalted butter
½ cup low-sodium vegetable or chicken broth
½ teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh mint

Steps:

  • Put peas in a bowl.
  • Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
  • Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
  • Stir in parsley and mint.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 0.4 g

POTATOES, PEAS, AND MINT



Potatoes, Peas, and Mint image

Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 1/4 pounds baby red potatoes
1/2 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
1/3 cup chopped mint leaves
3/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g

POTATOES AND SNAP PEAS WITH EGG MINT MIMOSA



Potatoes and Snap Peas with Egg Mint Mimosa image

Time 45m

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 lb small red boiling potatoes
1 garlic clove
1/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh mint
21/2 teaspoons salt
1 /4 teaspoon black pepper
3 hard-boiled large eggs
1/2 lb sugar snap peas, trimmed and strings discarded
1 1/2 tablespoons white-wine vinegar

Steps:

  • Peel potatoes. Cut each into 6 wedges. Transfer to a 3-quart saucepan and cover by 1 inch with cold water. Bring potatoes to a boil, then simmer, uncovered, until potatoes are tender when pierced with a sharp knife, 8 to 10 minutes.
  • Meanwhile, mince garlic, then mash to a paste with a pinch of salt using a large heavy knife. Transfer to a small bowl, then whisk in oil, 3 tablespoons mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Coarsely grate eggs into a bowl using 1/4-inch holes of a box grater, then toss with remaining tablespoon mint and salt and pepper to taste.
  • When potatoes are almost finished cooking, cook snap peas with remaining 2 teaspoons salt in a 2- to 3-quart saucepan of boiling water 1 minute, then drain. Drain potatoes and toss with vinegar, then add snap peas and oil mixture and stir to combine. Transfer to a serving bowl and sprinkle with egg mint mimosa.

POTATO SALAD WITH MINT AND PEAS



Potato Salad with Mint and Peas image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Mint     Pea     Summer     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves

Steps:

  • Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
  • While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
  • Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

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