new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
extra-virgin olive oil, or canola oil
scallions, white parts only, finely chopped
shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
1 1/2 cups
thinly sliced small radishes
finely chopped fresh herbs, such as parsley, chervil and/or savory
freshly ground pepper
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
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