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Roasted Smashed Potatoes & Peas

A delightful comfort food dish combining crispy roasted potatoes with tender peas, perfect as a side or main dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs baby potatoes or any small potatoes you prefer
  • 2 cups frozen peas thawed
  • 4 tablespoons olive oil for drizzling
  • 2 cloves garlic minced
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon pepper or to taste
  • 1 teaspoon dried oregano or your favorite herb
  • to taste Fresh parsley chopped, for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large pot, add your baby potatoes and cover them with water. Bring it to a boil and cook for about 15 minutes or until they're fork-tender.
  3. Drain the potatoes and place them on a baking sheet lined with parchment paper. Using the bottom of a glass or a fork, gently smash each potato until it flattens but still holds its shape.
  4. Drizzle the smashed potatoes with olive oil, sprinkle minced garlic, salt, pepper, and oregano.
Cooking
  1. Place the baking sheet in the preheated oven and roast for about 25 minutes, or until the potatoes are golden brown and crispy.
  2. In the last 5 minutes of roasting, toss the thawed peas onto the baking sheet with the potatoes. Stir gently to mix everything together.
  3. Remove from the oven and garnish with fresh parsley before serving.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. For longer storage, they can also be frozen for up to a month.