Roasted potatoes with creamed peas

Name: Roasted potatoes with creamed peas
Ingredients: 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

By Lynnda Cloutier
@eatygourmet

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

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★★★★★ 1 vote5

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Ingredients

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

How to Make Roasted potatoes with creamed peas

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.

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