It would not be St. Patrick’s Day without potatoes! One of my all-time favorite dishes is colcannon, but this is a nice twist since the boys like roast potatoes best. I love the Spring flavors of mint, scallions, and peas. Perfect accompaniment to lamb!
Ingredients
2 lbs. small yellow new potatoes, halved
¼ cup plus 2 tbsps. olive oil
Sea salt to taste
Fresh ground black pepper
1 ¼ cup frozen peas
½ large head green cabbage
1 bunch scallions, sliced
½ cup watercress leaves
2 tbsps. mint
1 tbsp. white wine vinegar
1. Preheat the oven to 450 F. Toss the potatoes in a large bowl with 2 tbsps. of the olive oil, a pinch of sea salt, and a few grinds of black pepper. Arrange the potatoes, cut sides down, on a rimmed baking sheet. Roast until potatoes are browned for about 20 minutes. Turn the potatoes over and roast until deeper brown for about 8-10 minutes.
2. While the potatoes roast, cook the peas according to the package instructions. Drain and set aside. Remove bruised outer leaves from the cabbage half and cut into 1-inch-wide slices. Toss with 2 tbsps. olive oil, the scallions, and a pinch of sea salt. Heat 2 more tbsps. of olive oil in a large skillet over medium high heat. Cook the slices 8-10 minutes on each side. Repeat until all the cabbage is done. Roughly chop the cabbage after it has cooled into 1-inch pieces. Place in a large bowl with the scallions from the pan.
3. Add the potatoes to the cabbage and toss. Add the peas, watercress, mint, and vinegar and toss again. Taste for additional salt and pepper and serve warm.
Comments