This delightful springtime side dish celebrates the season’s freshest produce with a simple yet elegant combination of flavors. Tender new potatoes are boiled until just fork-tender, then joined by crisp-tender sugar snap peas for a satisfying textural contrast. The vegetables are tossed in a light herb butter infused with fresh basil, thyme, and tarragon, creating a bright, aromatic finish that elevates the natural sweetness of the ingredients. It’s a quick, wholesome dish perfect for brunches, Easter dinners, or as a fresh accompaniment to grilled chicken or fish. The vibrant green of the peas against the golden potatoes makes it as visually appealing as it is delicious, offering a light and healthy option that feels indulgent.
Springtime Potatoes, Sugar Snaps, Herb Butter
Description
This delightful springtime side dish celebrates the season's freshest produce with a simple yet elegant combination of flavors. Tender new potatoes are boiled until just fork-tender, then joined by crisp-tender sugar snap peas for a satisfying textural contrast. The vegetables are tossed in a light herb butter infused with fresh basil, thyme, and tarragon, creating a bright, aromatic finish that elevates the natural sweetness of the ingredients. It&# 226;ÂÂs a quick, wholesome dish perfect for brunches, Easter dinners, or as a fresh accompaniment to grilled chicken or fish. The vibrant green of the peas against the golden potatoes makes it as visually appealing as it is delicious, offering a light and healthy option that feels indulgent.Ingredients
Directions
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Scrub the small new potatoes clean and cut them into halves or quarters, depending on their size.
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Place the cut potatoes in a medium saucepan and add enough water to cover them completely.
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Bring the water to a boil over high heat, then reduce the heat to maintain a simmer. Cover the pan and cook until the potatoes are barely tender, about 10 minutes.
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Add the sugar snap peas to the pot with the potatoes. Continue simmering uncovered for 3 to 5 minutes, until the peas are tender-crisp and the potatoes are fully cooked.
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Transfer the vegetables to a colander to drain well. Shake off excess water.
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Discard the water from the saucepan and return it to the stove over medium heat.
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Add the butter to the saucepan and cook until melted. Stir in the chopped basil, thyme, and tarragon.
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Return the drained vegetables to the saucepan. Sprinkle with salt and pepper.
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Toss the vegetables gently to coat them evenly in the herb butter. Heat through for 1 minute and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 87.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 19.3g7%
- Dietary Fiber 2.5g10%
- Sugars 0.9g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, use fresh herbs if available. If using dried herbs, add them to the butter as it melts to allow the flavors to bloom.
Sugar snap peas cook quickly, so add them towards the end to maintain their bright green color and crisp texture.
This dish pairs well with grilled fish, roast chicken, or as part of a buffet-style brunch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a small splash of water or additional butter.
