New Potatoes With Spring Peas

In 'Williams-Sonoma Vegetable'

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  lbs tiny new potatoes, of uniform size (fingerlings, red potatoes, white potatoes)
•  salt
•  fresh ground black pepper
•  sugar, a pinch
• 2  cups  shelled young English peas
• 2  tablespoons unsalted butter
• 2  tablespoons  extra-virgin olive oil
• 5 -6  green onions, white and tender green parts, thinly sliced

Directions

1. Put the potatoes in a large saucepan with enough water to cover by 2 inches.
2. Add large pinches of salt and sugar.
3. Bring the potatoes to a boil over high heat.
4. Decrease heat to medium and cook at a bubbling simmer, uncovered, until the potatoes are just tender, 15-20 minutes.
5. Test with a fork; the fork should meet with some resistance, but pierce the potatoes easily; do not let the potatoes overcook, or they will become watery and fall apart.
6. Drain the potatoes; can peel or leave unpeeled.
7. Meanwhile, bring a saucepan 3/4 full of water to a rapid boil.
8. Add pinches of salt and sugar and the peas, and blanch until they turn bright green, about 30 seconds.
9. Drain and rinse under cold running water to stop the cooking and set the color.
10. In a heavy frying pan, melt the butter with the olive oil over med-low heat.
11. Add the green onions and let them wilt, about 3 minutes.
12. Add the potatoes and peas and toss together until heated through, about 5 minutes.
13. Season to taste with salt and pepper and serve at once.