Baby Potatoes paired with sugar pod peas – irresstible!! Growing up this was a favorite dish in the early summertime. When the peas were ready my dad would dig up enough potatoes for a meal and my mom would combine them for this delicious dish.
If there’s one thing that can make a potato even more irresistible, it’s pairing it with some sweet and crunchy sugar snap peas. In case you are wondering, sugar pod peas and sugar snap peas are the same thing. These two ingredients are like a dynamic duo, ready to take your taste buds on a wild ride. Picture this: tender new baby potatoes, freshly harvested from the earth, sitting alongside vibrant green baby sugar snap peas, bursting with sweetness. It’s a match made in culinary heaven. The potatoes offer a creamy and comforting base, while the sugar snap peas add a satisfying crunch and a burst of natural sweetness. Together, they create a symphony of flavors that will leave you begging for seconds. So next time you’re in the mood for some veggie magic, give these new potatoes with sugar pod peas a try – your taste buds will thank you!
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Key Takeaways:
- Perfect Pairing: Baby potatoes and sugar snap peas (also called sugar pod peas) make a delicious and nutritious combination, offering both creamy and crunchy textures with a burst of natural sweetness.
- Simple and Smart Cooking Tip: Save water and time by cooking the potatoes and sugar pod peas together in the same pot for greater efficiency and sustainability.
- Healthy and Flavorful: Using purple and red potatoes boosts the dish’s nutritional value, especially with anthocyanins that promote brain health.
- Easy-to-Follow Recipe: This dish is quick and simple to prepare, with easy steps from boiling potatoes to making browned butter for extra flavor.
- Fresh and Local: Garden-grown potatoes and sugar pod peas, when in season, offer the freshest taste and highest nutritional benefits. If not homegrown, fresh produce from local markets is a great alternative.
- Versatile Garnishes: Enhance the flavor with fresh herbs like parsley, chives, and optional mint, creating a beautiful and aromatic finish.
Overview
There’s something timeless and comforting about the simple pairing of baby potatoes and sugar pod peas. This early summer favorite brings together the creamy softness of freshly dug new potatoes and the crisp sweetness of sugar snap peas—also known as sugar pod peas—for a dish that’s as nostalgic as it is delicious. Whether it’s pulled straight from the garden or sourced from your local market, this combo captures the essence of seasonal eating and effortless flavor. Cooked in the same pot to save time, water, and energy, then tossed in rich browned butter and garnished with garden-fresh herbs like chives, parsley, and a touch of mint, this recipe is both eco-smart and deeply satisfying. Bonus: Using purple and red potatoes not only adds color but boosts your meal’s brain-nourishing power with natural antioxidants like anthocyanins. It’s a dish that honors both the harvest and your health—straight from the garden to your plate.
SIS TIP - Simple is Smart Tip
My SIS Tip is a kitchen hack that will save you time and energy and help conserve water! About 3 minutes before your potatoes are done add the sugar pod peas to the same kettle. By combining these two ingredients in the same kettle, we can maximize the use of water and reduce wastage. Just think about all the water we can save by not having to boil separate pots for each vegetable! This simple yet genius idea will not only make our cooking more efficient but also contribute towards a more sustainable lifestyle. So let’s get cooking and start saving water one kettle at a time!
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Ingredients for Baby Potatoes with Sugar Pod Peas
- Baby or fingerling potatoes: I grow these in my garden. Click here for a video of how they are harvested. If you don’t grow potatoes purchase some baby potatoes or fingerling potatoes. I love using a variety of red, purple, and white potatoes when I cook. The purple baby potatoes with skin have the most nutrition,
- Sugar Pod Peas: I grow these in my garden. They start producing in late June and are usually done by the end of July. However they keep well for several weeks in the fridge if you layer them in a container between paper towels. To see a video of this technique using lettuce (the technique is the same for peas) click here.
- Butter: Use salted butter
- Umami Powder: Umami powder is make from shiitake mushrooms and adds a rich meaty savory flavor to foods.
- Chives: purchase or pick fresh chives from your kitchen garden.
- Parsley: pick fresh Italian parsley from your kitchen garden or purchase at the market. Italian parsley has a better flavor than curled parsley.
- Mint: You only need a bit for garnish. It is optional unless you have some growing in a pot or your garden.
Step by Step Instructions for Brown Butter Snap Peas and New Potatoes
- If your potatoes are not bite-sized, then cut them in half.In a large pot, add enough water to cover your baby potatoes by at least 1 inch of water. Bring to a boil over high heat (put on the lid to help it boil faster).
- Remove the stem and string from the sugar pod peas if you are using garden fresh peas.
- Bring to a boil over high heat (put on the lid to help it boil faster). Then, salt the water liberally once it’s boiling. Boil the baby (or small) potatoes about 8 minutes depending on the size of your potatoes.
- While the potatoes are boiling make the browned butter. For how to make browned butter watch the video for this recipe. If you are Vegan just melt the vegan butter and add the other ingredients. If you are Vegan you can make Vegan browned butter using this recipe.
- Add the lemon juice and Umami powder to the browned butter.
- Add the sugar pod peas to the kettle and cook for 2 more minute or until the peas are done and the potatoes are fork tender.
- Drain the potatoes with the peas in a colander over the sink and return to the kettle.
- Add the browned butter with the lemon and umami powder(optional), and mix.
- Salt and pepper to taste
- Put in a serving bowl and garnish with the chives and parsley.
Neuro-Nutrition Nugget - Purple and Red Potatoes
Purple and red potatoes are gaining attention for their potential brain-boosting benefits. These colorful tubers are not only visually appealing but also contain a variety of nutrients that promote brain health. One important nutrient found in purple and red potatoes is anthocyanins, which are pigments responsible for their vibrant colors. Anthocyanins have been shown to have antioxidant and anti-inflammatory properties, both of which are beneficial for the brain. These compounds help protect brain cells from damage caused by free radicals and reduce inflammation, which is believed to play a role in neurodegenerative diseases such as Alzheimer’s and Parkinson’s.
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FAQ:
Q: Can I use regular peas instead of sugar snap peas?
A: While sugar snap peas offer a sweet and crunchy texture, regular peas can be used as a substitute. However, the flavor and texture will be slightly different.
Q: What is Umami powder and can I skip it?
A: Umami powder, made from shiitake mushrooms, adds a savory, rich flavor to the dish. If you don’t have it, you can omit it or use a small amount of soy sauce as an alternative.
Q: How do I store leftover sugar pod peas?
A: Store leftover sugar pod peas in the fridge, layered between paper towels in an airtight container. This method helps them stay fresh for up to a week.
Q: Can I make this dish vegan?
A: Yes! Simply use vegan butter to make the browned butter, and your dish will be entirely plant-based while maintaining all the delicious flavor.
Q: How long can I keep baby potatoes in my fridge?
A: Fresh baby potatoes should be stored in a cool, dark place and can last up to 1-2 weeks. If kept in the fridge, they may lose their texture and flavor.
Q: What are the brain-boosting benefits of purple and red potatoes?
A: Purple and red potatoes contain anthocyanins, which are antioxidants that protect brain cells and may help reduce the risk of neurodegenerative diseases like Alzheimer’s and Parkinson’s.
Baby Potatoes with Sugar Pod Peas
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 1½ lbs new potatoes or baby potatoes
- ½ lbs fresh sugar pod peas*
- 3 Tbsp Lemon Juice
- 6 Tbsp Salted Butter or Vegan Butter
- ½ tsp Umami Powder
- 1 tsp Fresh Chopped Chives (garnish)
- 1 tsp Fresh Chopped Parsley (garnish)
Instructions
- If your potatoes are not bite-sized, then cut them in half.In a large pot, add enough water to cover your baby potatoes by at least 1 inch of water. Bring to a boil over high heat (put on the lid to help it boil faster).
- Remove the stem and string from the sugar pod peas if you are using garden fresh peas.
- Bring to a boil over high heat (put on the lid to help it boil faster). Then, salt the water liberally once it’s boiling. Boil the baby (or small) potatoes about 8 minutes depending on the size of your potatoes.
- While the potatoes are boiling make the browned butter. For how to make browned butter watch the video for this recipe.**
- Add the lemon juice and Umami powder to the browned butter.
- Add the sugar pod peas to the kettle and cook for 2 more minute or until the peas are done and the potatoes are fork tender.
- Drain the potatoes with the peas in a colander over the sink and return to the kettle.
- Add the browned butter with the lemon and umami powder(optional), and mix.
- Salt and pepper to taste
- Put in a serving bowl and garnish with the chives and parsley.
