Dilled Peas and Potatoes is a vibrant and flavorful side dish that celebrates the arrival of spring with its fresh ingredients and creamy texture. This easy-to-make recipe will bring color and deliciousness to your table.
Celebrate Spring with Creamy Dilled Peas and Potatoes Side Dish
This vibrant green side dish is ideal for welcoming spring, featuring fresh dill, green peas, and new potatoes. Not only is it visually appealing and simple to prepare, but it also boasts a delicious creamy base that beautifully melds all the flavors together.
Choosing the Right Peas for Maximum Flavor
Green peas, often called English peas, tend to lose their sweetness as they age. For optimal flavor in this recipe, choose frozen green peas, which retain their natural sweetness through the flash-freezing process. Fresh peas are also a great alternative, but they may require a longer cooking time. However, it’s best to avoid canned green peas, as they differ significantly in color, taste, and texture from their frozen and fresh counterparts.
New Potatoes
Use new potatoes (also known as baby potatoes) in this recipe. I suggest using yellow or white potatoes, but small red potatoes would work well too. There is no need to peel the potatoes, but wash them and cut out any unappetizing spots. If you use larger potatoes, cut them into halves or quarters.
Fresh and Dried Dill Options for Dilled Peas and Potatoes
For the best flavor in this recipe, fresh dill is the way to go. However, if you only have dried dill on hand, you can substitute 1 teaspoon of dried dill for each tablespoon called for in the recipe. Since the recipe requires 3 to 4 tablespoons of dill, use 3 to 4 teaspoons of dried dill instead. Remember that dried dill can impart a slightly different taste from fresh dill and might affect the final flavor. If your dried dill is old, it may lack the desired flavor and primarily add texture.
If you’re a fan of dill, feel free to use the recommended amount. However, if you’re uncertain about how much dill to use, it’s best to start with less. You can always add more after tasting the finished dish. Additionally, there’s no need to cook the dill; you can incorporate it at any point during the preparation.
Creamy Base for a Flavorful Finish
This dish is brought together with a delightful combination of cream and butter. If you have any leftovers, you can easily reheat them; just be prepared to add a little extra cream to restore the creamy texture.
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Dill Peas and Potatoes
Ingredients
- 1 pound baby yellow or white potatoes
- 16 ounces frozen green peas
- 1 cup heavy or whipping cream
- 2 tablespoons butter
- ½ teaspoon salt
- 3-4 tablespoons fresh dill, chopped
Instructions
- Wash potatoes and remove any blemishes. Do not peel them. If using larger potatoes, cut them into halves or quarters to make smaller potatoes. Place them into a medium-sized pan and cover them with water. Boil for 15 minutes.
- Add the frozen peas and cook for 5 more minutes or until the potatoes are tender. Drain.
- Add the cream, butter, and salt, and heat until the butter is melted and the cream is hot. Then, stir in the dill. Season with extra salt if needed. Serve immediately.