Celebrate spring with this simple and delicious dish of peas and fingerling potatoes tossed with fresh tarragon and mustard seeds. It’s vegan, gluten-free and easy to make in 30 minutes or less.
Peas and potatoes are a classic combination that never goes out of style. They are both hearty and comforting, yet also light and fresh. In this recipe, they are enhanced by the bright flavor of tarragon, a herb that pairs well with spring vegetables. Tarragon has a subtle anise-like taste that adds a hint of sweetness and complexity to the dish.
Mustard seeds are another key ingredient that give this dish some crunch and spice. They are toasted in a skillet until they pop, releasing their nutty and pungent aroma. They add a nice contrast to the soft and creamy texture of the potatoes and peas.
This dish is perfect for a weeknight meal or a weekend brunch. You can serve it as a side dish or a main course, depending on your appetite and preference. It goes well with salads, breads, cheeses or eggs. You can also customize it by adding other spring vegetables like asparagus, radishes or carrots.
To make this dish, you will need:
- 1 pound of fingerling potatoes, halved or quartered
- 2 tablespoons of olive oil
- Salt and pepper
- 2 teaspoons of yellow mustard seeds
- 2 cups of fresh or frozen peas
- 2 tablespoons of chopped fresh tarragon
- Lemon juice, to taste
The steps are:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss the potatoes with 1 tablespoon of oil, salt and pepper and spread them on the prepared baking sheet.
- Roast for 20 to 25 minutes, flipping halfway, until golden and tender.
- In a small skillet over medium-high heat, toast the mustard seeds for about 5 minutes, shaking the pan occasionally, until they start to pop and smell fragrant.
- Transfer to a small bowl and set aside.
- In a large pot of boiling salted water, cook the peas for about 3 minutes, until bright green and tender. Drain and return to the pot.
- Add the remaining oil, tarragon, lemon juice, salt and pepper and toss to combine.
- Transfer the peas to a large platter and sprinkle with the mustard seeds.
- Serve hot or at room temperature, with more lemon juice if desired.
