This is how much of a dork I am: yesterday, I gushed to the farmer who grows Arbor Hill Organic red thumb potatoes: "this is my favorite day of the year!" Suffice it to say, I love these little buggers. Ruddy pink on the outside, they have a creamy, pink-on-white interior which remains after cooking. The skin is so delicate, one has to be careful one doesn't scrub it away. I love these boiled and eaten cold, but I didn't have time to wait for that when I returned home from the markets yesterday, because I've had sometime special in store for these for a few weeks now. I even froze a few Cottage Garden sweet peas, just in case they were finished at the market this past week. I needn't have worried, but at least I have some sweet peas put away.
This couldn't be simpler. If I sound redundant, it's because I want everyone to understand that when you have ingredients this good, additional crazy ingredients are merely gilding the lily. Of course, all potatoes need salt - while boiling and again before serving - but as I keep saying, salt is a good place to start. A little really good extra virgin olive oil never hurts, either.
First of the Season New Potatoes with Sweet Peas - serves two
1 cup sweet peas
10 - 15 small new potatoes; I of course am fond of those Arbor Hill Red Thumbs, for the fleeting weeks we have them, but you could use any number of small red or yellow potatoes. Scrub but leave whole
Good extra virgin olive oil
salt
freshly cracked black pepper
Bring a large pot of salted water to a boil and add the sweet peas. Cook for 3 minutes and add the potatoes. Boil for 12- 15 minutes, or until the potato is soft when pierced with a knife. Drain. Return the pot to the stove and turn the heat on high; return the peas and potatoes to the pot and toss briefly, just to dry. Turn the heat off. Drizzle lightly with olive oil, sprinkle with salt - if you're anything like me, you'll use your Murray River pink salt to highlight the pink potatoes - and crack a little black pepper over. This side dish - or lunch, if you're me - is good hot or just at room temperature, which makes it great for making ahead of time, setting aside in a covered bowl, and then getting on with dinner. Don't eat cold from the fridge, however, or the peas will go hard and starchy. Get out there and make something simple and delicious!
