Lemon Peas & Potatoes – A Light & Delicious Side Dish for Shabos or Yom Tov
Lemon Peas & Potatoes
15 halved small red potatoes or can potatoes
2 tbsp. Extra virgin olive oil
kosher salt
black pepper
1 tsp. oregano
1 tsp. rosemary
1.5 cups frozen peas, thawed
1 tbsp. margarine
1/4 cup dry white wine
1/2 lemon juiced
Pre-heat oven to 400
Place all your potatoes in a large mixing bowl and coat them with the olive oil. Add heaping pinches of salt and pepper and mix well. Then add the oregano and rosemary and toss everything together, making sure the potatoes are well coated with spices and oil.
Lay the halved potatoes cut side down on to a large cookie sheet that has been sprayed with non-stick spray. Place in oven and bake for about 30-35 minutes or until potatoes are soft.
When the potatoes are ready set aside. In a large skillet or pot, over med-high heat , melt the margarine. Add the peas to the melted margarine and sauté for about 1 minute. Add the potatoes to the peas mix well, and then add the white wine and lemon juice. Let the potatoes and peas cook until the liquid is mostly evaporated. Season with salt and pepper to taste. Serve hot.
