Greek Peas and Potatoes

Tap an ingredient or step to check it off.

1. 1Step 1: Defrost the peas at room temperature for 30 minutes in a colander.
2. 2Step 2: Peel and cut the potatoes into medium-sized pieces. Keep them in the water for now.
3. 3Step 3: In a pan, place the chopped ingredients: celery, onion, garlic, dill and carrot. Add all the herbs and spices.
4. 4Step 4: Place the peas in a pile, on one side of the pan only.
5. 5Step 5: Place the potatoes in the rest of the pan over the herbs and spices.
6. 6Step 6: Add the lemon and orange juices and the oil over the potatoes and peas.
7. 7Step 7: Pour the heated water into the pan until the potatoes are slightly covered.
8. 8Step 8: Place a piece of aluminum foil over the part of the pan where the peas are (to create a cover so the peas won’t cook too fast!) Don’t allow the foil to rest on the peas.
9. 9Step 9: Place the half-covered pan in the oven at 360 degrees for 1 hour.
10. 10Step 10: After an hour, stir the peas.
11. 11Step 11: Taste a potato piece to see how it’s coming along (you deserve it, after all!)
12. 12Step 12: Put the aluminum foil back on to protect those sensitive little peas.
13. 13Step 13: Place the pan back in the oven for another 30 to 40 minutes.
14. 14Step 14: Turn off the oven – you can leave the pan inside for another 20 minutes to allow the potatoes to roast a bit more, depending on how soft you like them.