MITCH IN THE KITCHEN : new potatoes with peas and mint

new potatoes with peas and mint

I know a lot of people out there identify with (and therefore have a strong sense of affection toward) fictional character Liz Lemon, but I had a moment with 30 Rock when she outlined her upcoming plans in a recent episode: “There’s just four things I wanna do this summer: be outdoors, wear shapeless clothing, do some mindless activity like gardening, and learn Spanish.” So far I haven’t done any gardening, but I think shelling fresh peas counts as an equivalent mindless activity. They are definitely worth the labor. Fresh peas aren’t starchy and mushy like frozen or canned peas. They are crisp and pop in your mouth when you chew them.

Another spring/early summer headliner at the farmers’ market is the new potato, so named because they’re harvested before they reach full maturity. New potatoes are small, have thin skin, and are lower in starch than older/regular potatoes. Steaming is a common way to cook these delicate little tubers. I had them warm and tossed with a simple vinaigrette, but the dish keeps well and is also good cold.

25 small (about 1 to 1 1/2 inches in diameter) new potatoes, cut in half
2/3 cup fresh peas
2 teaspoons minced shallot
2 teaspoons white wine vinegar
1 tablespoon extra virgin olive oil
salt and pepper
7 large mint leaves, chopped or chiffonade

Steam potatoes in a steamer basket for about 15 to 20 minutes, or until a knife cuts through one easily and there are no traces of crunchiness (just eat one). Add peas and steam for an additional 5 minutes. Remove from heat and let cool slightly.

Meanwhile, combine shallot, vinegar, oil, salt, and pepper to make dressing.

Toss potatoes and peas with dressing. Taste and adjust seasonings. Let sit for at least 10 minutes to let the potatoes marinate a bit. Add chopped mint leaves just before serving (they turn brown as they sit in the dressing).