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


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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


  1. 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.
  2. 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.
  3. 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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About Roasted potatoes with creamed peas

Course/Dish: Potatoes

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