This classic Peas And Potatoes recipe is super easy to make and quite delicious. This potato and sweet pea recipe only requires 10 minutes of hands on time and can be on the table in less than 30 minutes. This delicious side dish is a recipe that you and your whole family can eat all year round.
This recipe came about after going to the Farmers Market one summer. I had so many mini potatoes on hand and did not know what to do with them. I love this recipe because it is the perfect easy dish dish or you can jazz it up by serving it with other vegetables and fresh herbs. It is my go to side dish when we have company. I love paring it with my Date Night Steak Dinner as the main dish. If you pair it with steak you can get this whole meal at the Farmer’s Market! I also love topping this recipe with my Roasted Leeks recipe. It adds for a nice crunch on top.
Why This Recipe Works
- This recipe is so simple, yet so delicious!
- It only takes 10 minutes to prepare meaning it makes for a great weeknight dinner side dish and is even good for the nights you have company.
- This recipe is naturally dairy free, gluten free, soy free, vegan, Whole30, nut free and plant based.
- I love paring this side dish with a few of my other favorite sides when we have get togethers like: Gluten Free Biscuits, Blanched Broccoli, and Honey Sriracha Brussel Sprouts.
- This is a tasty side dish your whole family will love. This recipe is super kid friendly.
- You can batch make this recipe by making it at the beginning of the week and eat it all week long.
- Olive oil: I like using olive oil spray but regular olive oil works as well.
- Mini potatoes: Potatoes are the main ingredient. Any kind will work, I like the mini rainbow ones or small russet potatoes. ! Just make sure they are small. Small potatoes don’t take as long to bake so the smaller you cut them, the faster they will cook.
- Green Peas: You can use fresh peas or frozen peas. You can also use garden peas, english peas, or sweet peas. I personally like using frozen ones. I let them thaw out prior to using.
- Sea salt and black pepper: To taste. You can also use white pepper if you prefer that as well.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Cheese: Who does not like added cheese? You can add cheese for added flavor. I love this recipe with ricotta. If you are like me and stay away from regular cheese, this dish tastes amazing with dairy free ricotta made out of cashews! You can even use regular parmesan cheese or dairy free parmesan cheese.
- Olive oil: Any kind of oil or fat will work. You can also use Clarified Butter. I like making my own!
- Mini potatoes: You can also use fingerling potatoes, red potatoes, or sweet potatoes. I personally prefer the white potato because they are more savory.
- Bacon: I love adding all things with bacon. You can also add bacon bits on top for some extra flavor. I have a whole blog post on my website on how to make the easiest Instant Pot Bacon without the mess.
- Onions: I do not know what it is but lately my husband has been on an onion kick. He is obsessed with mini pearl onions. They add a lot of flavor do a dish and texture. You can roast pear onions or small diced onion to your sheet pan to roast.
- Fresh herbs: I love garnishing a dish with fresh herbs. Fresh dill and fresh chives are two of my favorites. It adds little added flavor but really elevates its appearance.
- Green beans: If you are like me and love Farmers Market’s, I love getting as much produce there as possible.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
How To Make Peas and Potatoes
- Tip #1: Make sure you toss and rotate the potatoes as they bake. This allows them to get nice and crispy throughout the cooking process.
- Tip #2: If your potato of choice has thin skin, you can keep it on. If the potato has a thicker skin you may want to remove it. Personally I love the skin on mini potatoes but it is up to you entirely and your preference.
Yes you can use frozen peas, fresh peas or canned peas. Any kind of peas will work! If you use frozen peas you will want to let them thaw beforehand.
I suggest keeping the cheese separate from the vegetable if you are choosing to add cheese. I like storing this dish in a glass air tight container in the fridge for up to 3-5 days to ensure maximum freshness.
Reheat in the oven or the air fryer at 375 degrees F for 10-15 minutes.
Other Easy Side Dishes You Will Love
are you interested in a list of my go to healthy alternatives?
Crispy Whole30 Roasted Potatoes With Peas And Dairy Free Ricotta
- cutting board
- sharp knife
- baking sheet
- 2 pounds mini potatoes I like the rainbow ones
- 1/2 cup fresh peas
- 1/2 cup vegan ritotta you can use the recipe that is linked on the ricotta or you can buy the kite hill brand. If do do not know where you can buy it, you can go on their website and search for a location near you. I have always had luck at whole foods and target.
- 1/2 tsp pink sea salt
- 2 tbsp fresh dill
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
- fresh basil to garnish
- Preheat the oven to 425.
- Wash the potatoes and chop them in half.
- In a large mixing bowl, mix the dill, garlic powder, EVOO, and sea salt.
- Cook in the oven for 25 minutes.
- After 25 minutes, flip the potatoes and cook for an additional 25 minutes. The key to crispy potatoes is flipping them throughout cooking.
- Once the potatoes are done, add the peas, potatoes, ricotta, and basil to a platter.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen