Creamy Peas and Potatoes

The husband and I have been working in our garden a lot lately, getting it all ready for planting.  The peas and red taters are planted, along with several other vegetables.  But there is nothing like fresh peas and new potatoes in a cream sauce, just like Gram used to make. Love It!

Creamy Peas and Potatoes

1 pound small red potatoes

2-1/2 cups fresh or frozen  peas

1/4 cup butter, cubed

3 green onions, sliced

1/4 cup all-purpose flour

1/2 teaspoon season salt

Dash of ground black pepper or to taste

2 cups 2% milk

Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes until potatoes are tender. Add peas and cook 5 more minutes. Meanwhile, in a seperate large saucepan, melt butter. Add onions and saute until tender. Whisk in the flour, salt and pepper until blended; gradually add milk. Bring to a simmer. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce and serve! Nostalgia Bliss!

Roasted Cajun Taters

• 2.5 lbs potatoes
• 1/4 C vegetable/olive oil
• 2 shallots finely chopped
• 1 clove garlic, minced
• 1 t salt
• 1/2 t paprika
• 1/2 t cayenne pepper
• 1/2 t finely ground black pepper
• 2 T chopped fresh parsley

Preheat oven to 450° F.  Peel the potatoes, then rinse under cold running water and pat dry with a kitchen towel. Cut each potato lengthwise into 8 wedges.  In a roasting pan stir together the oil, shallots, garlic, salt, paprika, cayenne pepper and black pepper. Add the potatoes and, using a large spoon or by shaking the pan from side to side, coat them evenly with the oil mixture.

Roast the potatoes, turning them every 15 minutes, until tender and golden brown, about 45 minutes. Taste and adjust the seasoning.  Transfer to a serving dish, garnish with the parsley if desired and serve immediately.