Ingredients Jump to Instructions ↓

  1. 1 1/2 to 2 pounds red bliss potatoes

  2. Kosher salt and freshly ground black pepper

  3. Extra-virgin olive oil

  4. 3 tablespoons unsalted butter

  5. 1 (10-ounce) box frozen pearl onions , defrosted

  6. Pinch sugar

  7. Splash freshly squeezed lemon juice

  8. 5 slices lemon

  9. 2 (10-ounce) boxes frozen peas, defrosted

  10. 1 lemon, zested

  11. Kosher salt and freshly-ground black pepper

  12. 1/4 cup roughly chopped flat-leaf parsley

  13. 2 heaping tablespoons roughly chopped fresh dill

  14. 1 bunch watercress, stems trimmed just above the rubber band

Instructions Jump to Ingredients ↑

  1. Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain . Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.

  2. Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas , and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.


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