Crispy Potatoes & Smashed Peas

Serves 4

Time: 45 minutes

2 cups fresh English peas from about 3 ¼ lbs shell-in peas, shelled (frozen peas can be substituted)

1.5 lbs new potatoes

¼ cup chives, finely chopped

¼ cup dill, finely chopped

¼ cup mint leaves, torn

1 sprig spring garlic, thinly sliced (or 1 clove garlic, minced)

1 lemon, zested & juiced

3 tablespoons extra virgin olive oil, the fruitier the better

4 - 6 ounces triple cream cheese (such as brie), sliced

Olive oil

Aleppo pepper or red pepper flake, to finish

Salt & pepper

If using frozen peas, simply thaw and set aside. For fresh peas, bring a pot of heavily salted water to a boil. Add the peas and blanch until the color brightens and they are al dente. Strain and place in an ice bath to stop the cooking. Once cooled, add the peas along with a sprinkle of salt and extra virgin olive oil to a food processor and pulse until peas are roughly chopped but not pureed. Set aside. 

Combine all herbs with lemon zest. Set aside.

Wash the potatoes and poke with a knife. Place potatoes in the microwave and cook on “potato” setting. Alternatively, potatoes can be cooked in boiling water on the stove until fork tender. 

Use a glass to gently smash the potatoes while still warm. Place on a baking sheet coated with a good layer of olive oil. Season well with salt and roast at 450F for 14 minutes. Flip the potatoes and continue roasting another 14 minutes until golden brown. 

Plate the dish by placing a layer of potatoes followed by slices of the cheese. Do this while the potatoes are still warm so the cheese begins to melt. Repeat if needed for the size of your serving dish. Top with the smashed peas and then the herb mix. Finish with a squeeze of lemon and a sprinkle of aleppo pepper. If you have any leftover peas, they can be served on the side.