Smooth new potatoes with delicate and sweet peas are the ideal side dish for pretty much anything.
3 lbs new potatoes (red or yellow little child potatoes)
salt and ground dark pepper, to taste
4 Tablespoons spread
1 small onion (or 1/2 large onion), hacked
8 oz frozen peas (modest or child peas are my top pick)
1 Tablespoon dill and green onion, each (meagerly cut)
Strip the potatoes and spot in a pot, fill to the top with water. You can decide to keep the skin on the potatoes as opposed to stripping them. Salt to taste. Heat to the point of boiling and cook until the potatoes are cooked through and delicate in the inside, around 15 minutes. Channel the potatoes.
In the interim, in a huge skillet, soften the margarine and include the hacked onion. Season with salt and ground dark pepper to taste. Cook for around 5 minutes, just until the onion is translucent and delicate.
Include the solidified peas, cooking in the skillet for 1-2 minutes, just until the peas heat through.
Include the dill and green onions, alongside the cooked and depleted potatoes. Blend tenderly to consolidate. Serve right away.