With only a handful of ingredients, you will have one of the tastiest side dishes prepared in no time!
New Baby Potatoes– Make sure to scrub the potatoes until they are clean! Once the new potatoes are scrubbed, cut them in half. New potatoes do not need to be peeled before cooking and have a quick cooking time.
Peas– I used frozen peas for this recipe because they taste the freshest, but you can use canned peas, too!
Butter–Butter is the main ingredient for the rich Bechamel roux and allows the sauce to be extra creamy.
Onion– Freshly diced onion gives these potatoes & peas the perfect amount of flavor and savoriness. You can use white or yellow onion.
Flour– All-purpose flour creates a thick roux which is the base for the rich white sauce. Use 1:1 gluten-free flour for a gluten-free side dish.
Milk– I use dairy milk because it gives the roux extra smooth flavors, but feel free to experiment with different types of unsweetened milk.
Chives– Fresh chives add an extra level of flavor to these potatoes! Fresh is best, but dried chives will work in a pinch!
How to Make New Potatoes and Peas
This recipe is so easy and straightforward you will make this recipe over and over again. It has become a staple in our household!
Step One – Boil Potatoes
First, add the halved potatoes to a large pot of salted boiling water and cook the potatoes until tender. In the last few minutes of cooking, add the frozen peas. Drain and set the cooked vegetables aside.
Step Two – Make the Roux
Next, in the same pan, melt the butter and add the diced onion. Cook the onion for about four minutes until translucent and fragrant.
Sprinkle the flour into the butter mixture and slowly add the milk making sure to whisk as you go. The mixture will thicken as it cooks. Add salt and pepper.
Step Three – Combine Ingredients
Finally, stir the drained vegetables into the Bechamel sauce.
Garnish with freshly chopped chives and serve warm.
Tips
- Be sure to whisk the milk as you stir it into the roux so that it gets evenly combined.
- Keep the heat on medium-low while cooking the Bechamel sauce to avoid burning it.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Use any variety of new potatoes you like.
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