I like to slightly smash the potatoes when I am sautéing them, but it is not necessary. As fresh peas are in the market right now, try to use them.

750 grams mini red potatoes, cut in half

1 tablespoon olive oil

2 tablespoons butter

1 cup green peas, fresh or frozen defrosted

2 tablespoons slivered mint

Salt and freshly ground pepper

Place potatoes in pot of cold, salted water. Bring to boil and boil for 8 to 10 minutes or until crisp-tender.

Drain and reserve.

Heat oil and 1 tablespoon butter in skillet on medium-high heat. Add potatoes and sauté until potatoes are beginning brown, about 3 minutes. Toss in peas and sauté until peas are cooked, about 2 minutes.

Stir in remaining butter and mint. Season with salt and pepper. Serves 4