Sautéed Potatoes with Peas & Parm

Sautéed Potatoes with Peas & Parm

Recipe by Douglas Piccinnini

  • 4Servings


  • 4 Yukon Gold potatoes, cut into 1/2-inch wedges
  • 2 tbsp. plus 1/2 cup EVOO
  • 1 cup fresh basil leaves
  • 1 cup frozen peas
  • 1 tbsp. fresh lemon juice
  • 1 clove garlic
  • Shaved Parmesan, for garnish


In large nonstick skillet, cook potatoes in 2 tbsp. EVOO over medium-high, turning once, until browned, 4 minutes. Stir in 1/4 cup water; cook until tender, 6 minutes. In food processor, blend 1/2 cup EVOO, the basil, peas, lemon juice, garlic and 1/4 cup water. Stir into potatoes; season. Garnish.