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FINGERLING POTATOES WITH GARLIC AND PEAS

March 1st, 2009 2 comments

Ingredients

24 fingerling or new potatoes (six servings)

24 sugarsnap peas

4 cloves garlic

3 tablespoons olive oil

Method

Clean the potatoes.  Place them in a pan and cover with cold water.  Bring the water to a boil over high heat and then reduce to low heat.   Cook the potatoes until just tender.  While the potatoes are cooking wash and prepare the peas by cutting off the tops and bottoms and removing the strings.  Peel the garlic and chop finely.  When the potatoes are cooked, drain in a colander and set aside.  In the pan heat the olive oil over medium heat and cook garlic for about 1 minute, stirring frequently.  Add the peas and stir fry for 1 minute.  Add the potatoes and fry for 1 minute.  Add freshly ground pepper and salt to taste.

Serves 6

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