Dilled Red Potatoes and Peas

Dilled Red Potatoes and Peas by

Kelli Smith and Erin Barnett


Serves: 4-6


  • 2 lbs. red potatoes, halved
  • 1 bag frozen Laura Lynn peas
  • ¼ cup fresh dill leaves
  • 4 tbsp. butter
  • ½ lemon
  • 1 tbsp. olive oil


  1. Place red potatoes in medium pot with water and a dash of salt, bring to a boil.
  2. Reduce heat and cook for about 8 minutes until potatoes are softened.
  3. Add 2 cups of frozen peas and cook until they are bright green.
  4. Carefully drain the pot to avoid crushing the potatoes.
  5. Once drained, add potatoes and peas back to the pot, add butter and season with salt and pepper.
  6. Carefully pour potatoes and peas into a serving dish.
  7. Drizzle with olive oil and the juice from half of a lemon. Add fresh dill and gently stir.