New potatoes with peas and cilantro

#seasons/spring #seasons/summer #dishes/carb #dietary/gluten-free #scalable #active-time/30mins-or-less
Ottolenghi Simple
Servings: 4

Ingredients

• 300g green peas, fresh or frozen
• 2 green chiles, finely chopped
• 1 small preserved lemon, seeds discarded (or 20g preserved lemon paste)
• 15g cilantro, roughly chopped, plus 5G cilantro leaves for garnish
• 60ml (1/4 cup) olive oil
• 1 small lemon: zest half to get 1/2 tsp, then juice to get 1 tsp
• 750g new potatoes, sliced in half if large

Instructions

1. Blanch the peas for 1 minute, then drain and set 1/3 aside. Place the remaining 2/3 in a food processor with the chiles, preserved lemon, 15g cilantro, olive oil, lemon zest, a rounded 1/4 tsp of salt, and plenty of pepper. Blitz to form a rough paste and set aside.
2. Bring a large pot full of salted water to a boil, then add the potatoes and boil for 15 minutes or until soft. Drain and roughly crush the potatoes (leaving about a third whole). Add the paste and the whole peas to the potatoes along with the lemon juice and 5g cilantro leaves. Gently stir and serve warm.
   Note: “if it is spring and you see some sorrel leaves, add them here, roughly chopped, for an extra burst of flavor.”
   Note: “this dish can be made a few hours in advance - just warm through before serving.”

Journal

• 2025-09-18: made for dinner with chicken. Very refreshing and fun! I agree with Ottolenghi that it would be great with lamb or other red meat.