This gorgeous recipe for smashed new potatoes with peas is slightly adapted from Yotam Ottolenghi’s latest book, Simple (Ten Speed Press, 2018).
- Fine sea salt
- 1 1/2 pounds new potatoes, scrubbed (See Note #1)
- 2 1/2 cups peas, fresh or frozen
- 1 preserved lemon (See Note #2)
- 3/4 cup cilantro leaves, roughly chopped, plus extra for garnishing
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon lemon zest (from about 1/2 lemon)
- 1 tablespoon fresh lemon juice (from about 1/2 lemon)
- 1 medium garlic clove, roughly chopped
- Freshly ground black pepper
- Bring two pots of water to a boil: a large one and a medium one.
- Generously salt the large pot of boiling water and add the potatoes. Cook for about 15 minutes, or until soft.
- Meanwhile, add the peas to the medium pot of boiling water and cook for 1 minute. Immediately drain into a colander and run the peas under cold water. Add two-thirds of the peas to a food processor and set the rest aside.
- Rinse the preserved lemon. Cut it into quarters, scrape out the flesh, and discard it. Slice the rind and add it to the food processor with the peas.
- To the food processor, add the cilantro, oil, lemon zest and juice, garlic, rounded 1/4 teaspoon salt, and lots of black pepper. Pulse to form a rough paste.
- Drain the potatoes and place in a large bowl. Lightly crush them with a potato masher. Add the pea-cilantro mixture and the whole peas and toss to combine. Taste and adjust the seasonings if needed. Garnish with cilantro and serve warm.
- The potatoes should be about 1-inch in diameter. If yours are bigger, halve or quarter them before cooking.
- Preserved lemon adds a perfume-y aroma to the dish. They’re typically sold in a jar in the international foods aisle of the supermarket. But if you can’t find them, just add more fresh lemon zest and juice than called for.
- Serving Size: 1/6 of the recipe
- Calories: 212
- Fiber: 6.4 g
- Protein: 5.3 g