Roasted potatoes with creamed peas

Lynnda Cloutier


ground Mace is a spice made from the waxy red covering of nutmeg. Its flavor is similar to nutmeg, although more subtle with a hint of pepper.source unknown

pinch tips: How to Peel Potatoes




1 1/2 pounds small, red skinned potatoes, quartered
2 tablespoons olive oil
salt and black pepper to taste
2 tablespoons unsalted butter
1/2 cup minced onion
1 teaspoon minced garlic
2 tablespoons flour
1/4 teaspoon ground mace or nutmeg
2 cups milk
1 cup frozen green peas
2 tablespoons chopped fresh dill
1 tablespoon each minced lemon zest and fresh lemon juice
salt and cayenne pepper to taste

Directions Step-By-Step

preheat oven to 425°. Toss potatoes with oil; season with salt and black pepper. Transfer potatoes to a baking sheet; roast until Golden, 20 to 25 minutes.
Heat butter in a pan over medium low. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Whisk in flour, and Mace; cook 1 to 2 minutes whisking constantly.
Whisk in milk and increase heat to medium. Bring mixture to a simmer and cook until thickened, 3 to 4 minutes. Add peas; cook 1 to 2 minutes more. Stir in dill, zest and lemon juice. Season peas with salt and cayenne and serve over roasted potatoes. Serves six.

About this Recipe

Course/Dish: Potatoes