Skillet Herbed Potatoes and Peas

Here’s a new way to cook potatoes for your steak dinner! Fragrant with garlic and herbs, these potatoes simmer until tender and get lightly browned all in one skillet. Add the peas and a splash of lemon at the end to finish.
Yield 4 Servings Prep. Time 10 min Cooking Time 25 min Total Time 35 min


Here are the following ingredients:

  • 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


Follow these cooking methods/directions: 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.