Sometimes the tastiest recipes are the simplest recipes! This next recipe is pretty simple but makes for a perfect side dish!
I was inspired by the beautiful scenery around me to experiment with pictures. So I have quite a few to share for today's recipe.
Start by slicing up a small bag of mini red potatoes in half.
Next, boil your potatoes for a few minutes in order to soften. This will aid the cooking process. You can either place in a microwave safe bowl with water and microwave for 5 minutes or boil on the stovetop for a few minutes until they soften. Do not cook all the way through. You want them to soften but still hold their shape.
Place your slightly boiled potatoes in a skillet coated with two to four tablespoons of extra virgin olive oil. Add one bag (approximately two cups) of sugar snap peas, 2 tablespoons of dill weed, sea salt and pepper to taste. Cook on medium heat for 15-20 minutes until potatoes are fully cooked and browned. You can cover the skillet to allow the potatoes to cook a little faster.
Remove from heat and serve!
Dill Potatoes & Sugar Snap Peas
Makes 4 servings
1 small bag of mini red potatoes, sliced in half
1 bag of sugar snap peas (approximately 2 cups)
2-4 tbsp extra virgin olive oil
2 tbsp dill weed
Sea salt & freshly ground pepper to taste
- Boil potatoes to soften by either placing in a microwave safe dish with water and microwave for 5 minutes or boil over the stove top for a few minutes. Do not cook all the way through.
- Transfer drained potatoes to a skillet coated with extra virgin olive oil.
- Add sugar snap peas, dill weed, sea salt and pepper.
- Cook on medium heat for 15-20 minutes or until potatoes are fully cooked and browned. You can cover the skillet to speed up the cooking process.