2 tbsp (30 mL) butter 4 cloves garlic, minced 1 tbsp (15 mL) dried fines herbes, thyme or oregano leaves Salt and pepper 1 lb (500 g) baby yellow potatoes, halved (quartered, if large) 2 tbsp (30 mL) fresh lemon juice ¾ cup (175 mL) frozen peas, thawed

1. Heat a large nonstick skillet over medium heat. Add butter, garlic and dried herbs; cook, stirring, for 1 minute or until fragrant. Stir in potatoes and ¼ tsp (1 mL) each salt and pepper; toss to coat well. Pour in 1 cup (250 mL) water and bring to a boil. 2. Cover and boil, stirring occasionally, for about 15 to 18 minutes or until potatoes are fork-tender and lightly browned. (Add more water, ¼ cup/60 mL at a time, if pan becomes dry before potatoes are cooked.) 3. Uncover, stir in peas and cook, stirring often, for about 3 minutes or until peas are hot and any liquid is evaporated. Stir in lemon juice and season with salt and pepper to taste.

Skillet Herbed Potatoes and Peas

Ingredients

Directions