Baked potatoes with peas

Recipe Baked potatoes with peas of on 09-08-2007 [Updated on 28-08-2018]

After the classic baked potatoes with rosemary, here is another delicious way to cook potatoes. Baked potatoes with peas and onion are an excellent side dish to accompany a second meat dish, I prepare them very often because they are tasty and light, but also to be served for special occasions, in fact I prepare them for my guests on Easter day;)

Method

How to make baked potatoes with peas

Peel the potatoes, cut them into thin pieces and put them in a bowl with water and salt for about ten minutes. In this way the potatoes do not stick together during cooking and already begin to salt

Spread a drizzle of oil in a pan, drain the potatoes and add them to the pan, turn them well in the oil and bake in a preheated oven at 180 ° C for about 20 minutes.

Remove the potatoes from the oven and add the peas and the onion cut into rings, sprinkle with a drizzle of oil, add salt and pepper and bake for another 10 minutes.

Remove from the oven the potatoes with peas and serve;)


Baked chicken

Clean the potatoes, cut them into thin slices and put them in a bowl.

Also cut the mushrooms, carrots, artichokes and onions and add to the potatoes, adding the peas and mix well.

Season with parsley, oil, salt and pepper.

Brown the chicken with a drizzle of oil and the garlic.

Put the chicken with the potatoes in a pan, add the tomatoes cut into small pieces, add the water, then bake at 180 ° C for 1 hour and a half.


Doses & Ingredients

  • Doses for 4 people
  • Difficulty low
  • Preparation 10 min
  • Cooking 40 min
  • Food availability average
  • Suckling pig ribs 1 kg
  • Potatoes 1 kg
  • Fennel seeds q.s.
  • Extra virgin olive oil (EVO) 4 tablespoons
  • White pepper q.s.
  • salt q.s.

PREPARATION

Cook the peas

  1. Shell the peas.
  2. Heat the broth.
  3. Peel the onion and finely chop it in a pan with half the oil (the rest you will need to season the potatoes).
  4. Bring to the heat and fry the onion over low heat until it is golden brown.
  5. Raise the heat, add the peas and cook for a few minutes over high heat.
  6. Add a pinch of salt, a pinch of pepper, mix, add the vegetable broth as much as you need to cover the peas and cook over medium heat, with a lid, for about 12 minutes. If the cooking juices become too dry, add more broth.
  7. The exact cooking time will depend on the size of the peas and the texture of their skin. They will have to remain a little al dente.
  8. Towards the end of cooking, remove the lid, raise the heat and allow to dry, stirring constantly.

Cook the potatoes

  1. Wash the potatoes, peel them and rinse them to remove any soil residues.
  2. Cut them into cubes of about one centimeter on each side. Put them, as they are ready, in a bowl with cold water, so that they lose starch.
  3. Steam the potato cubes for 10 minutes, or boil them in boiling salted water for 5 minutes.
  4. Drain them delicately and season with a drizzle of oil. If they are steamed, add salt and mix.

Complete the preparation

  1. Grease a large baking dish, or single-portion baking dishes with a drizzle of oil well sprinkled with a kitchen brush.
  2. Distribute the peas and potatoes, interspersing the ingredients.
  3. Sprinkle with Parmesan.
  4. Bake in a preheated oven at 180 ° C for 20 minutes, continuing slightly if necessary to brown the surface.

Baked Potatoes with Peas - Recipes

An excellent recipe for the first autumn days! Simple ingredients that make up an excellent typically southern dish. To be served also as a single dish it is ideal for children but also for lovers of crunchy and stringy rice thanks to a tender heart of soft smoked cheese! Come on cooks! It's time for Perfume in the Kitchen!

500 gr of rice
400 gr of new peas
400 gr of potatoes
150 gr of smoked cheese
200 grams of parmesan
700 gr of tomato in pieces
1 onion
salt and chilli to taste

Method:
Peel the potatoes and cut them into cubes. Fry the finely chopped onion with plenty of oil and a pinch of fresh chilli in a large-bottomed pan of about 30 cm. Add the diced potatoes and cook for about 10 minutes. After 10 minutes of cooking, pour the chopped tomatoes, add salt and cook for another 20 minutes

Pour the peas into a saucepan, fill with water up to half the size of the peas, pour a drizzle of oil, salt and cook with the lid on for about 25 minutes.
In a pot with plenty of salted water, cook the rice, drain 7 minutes before the expected cooking time.

Mix the rice with the potatoes and tomato, the peas and the diced scamorza. In a very large pan (about 30 cm in diameter) pour a drizzle of oil and distribute along the entire surface. Cover with a handful of Parmesan and pour half of the mixture. Spread half the Parmesan and cover with the rest of the mixture. Finally pour in the rest of the Parmesan and bake for about 20 minutes at 180 & # 176.


Baked potatoes and peas (Ruoto fake)

Although we are approaching Christmas, I have prepared baked potatoes with peas, which in my family was a typical Easter dish, but I like it so much that I always do it.

Baked potatoes with peas are called "Ruoto finto", rototo means pan, fake because the original preparation involves the addition of lamb meat, but since nobody liked it, prepared in this way, the fake rotot won over that "real".

Ingredients for 4 people:

200 g of shelled peas (also frozen)

About 10 cherry tomatoes (out of season I use those in a jar or a few tablespoons of tomato pulp)

A few basil leaves

1 small stick of celery

Grated Parmesan to taste (do without for a vegan preparation)

wash the potatoes, peel them, cut them into large pieces, put them in a colander and wash them again until the water is no longer opaque.

Wash the celery, remove the filaments and cut it into small pieces, wash the basil and dry it.

Peel the onion and cut it into fairly thin slices.

If you use fresh tomatoes, wash them, dry them and cut them in half.

Put all the ingredients prepared in an ovenproof dish, add the peas, mix so as to mix everything well, add half a glass of water, sprinkle some oil, without exaggerating, salt, pepper and sprinkle with Parmesan grated If u use it.

Heat the oven to 200 ° C, bake and bake for about 30-40 minutes, it depends on the oven, if necessary add more water, the cooking time and the addition of water may depend on the power of the oven.

When cooking is to your liking, remove from the oven, stir gently so as not to break the potatoes and serve.

You can also season pasta with baked potatoes with peas, in this case leave the preparation a little more soupy.

If the dish is prepared for vegetarian guests, choose cheese without animal rennet, by clicking HERE, you will find a list of cheeses with rennet of non-animal origin.


Special legumes: recipes with peas

Peas, belonging to the legume family, have low fat and low calories and are therefore excellent in low-calorie diets. They contain more starch than chickpeas and beans, which makes them more digestible, and are also ideal for fighting constipation. Rich in iron, phosphorus, calcium, potassium and vitamins A, B1, C and PP, they are a real panacea for our body!

With peas we can prepare many dishes, one more delicious than the other: plumcake with vegetables, potato and pea meatballs and pea chips as an appetizer excellent pasta and rice dishes with pea-based sauces as a first course pea pancakes , cuttlefish and stewed peas, vegan burgers and meat stew as a second original side dish based on peas with ham, bacon or other tasty vegetables.


Meatballs in the oven with potatoes and peas

INGREDIANTS:

500 g of minced beef

150 g of stale bread crumbs

water or milk to soften the bread

Method:

First you need to put the stale bread in the water (or milk). When the bread has softened, take the crumb and squeeze it.

Add the minced meat, the egg, the Parmesan cheese, the garlic clove cut into small pieces, the parsley (washed and chopped), the pepper and the salt to the squeezed crumb. Mix all the ingredients well and form the meatballs.

Put a little oil in a pan and arrange our meatballs.

Cover the pan with aluminum foil and bake in a convection oven at 180 °. It is important to cover the pan with aluminum to prevent the meatballs from becoming hard.

Meanwhile, peel and wash the potatoes, cut them into small pieces and season with oil, salt and chopped onion.

After about 15 minutes, turn the meatballs, add the seasoned potatoes and peas.

Continue to cook, including the pan with the aluminum.

During cooking, turn the potatoes and meatballs several times and, if necessary, add a little water.

When the potatoes and the meatballs are almost ready (after about 1 hour and 20 minutes), cook for about 10 minutes, removing the aluminum foil.


Baked Pork Loin Recipe With Potatoes And Peas

Turn the player from time to time during cooking. Stew potatoes and peas.

Roast Pork In The Oven With Potatoes

Transfer the player to a baking dish together with the.

Baked pork loin recipe with potatoes and peas. The stew with spicy sauce with peas and potatoes is a recipe for preparing an exquisite second course with a side dish of vegetables and legumes. Brown the pork loin in the mince for about 10 minutes. Looking for recipes for baked pork loin with potatoes.

Baked pork loin recipe with potatoes a tasty recipe for the classic Italian Sunday lunch and more. Baked pork loin with potatoes. The stew with baked potatoes has a drier taste given by the potatoes and is truly delicious thanks to the contrast between the meat, the peas and the baked potatoes.

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Artist Of Milk Pork. Discover the ingredients and useful tips for cooking pork loin with peas among 100 yellow saffron recipes. Stew with baked potatoes.

An excellent variant of this recipe can be the preparation of the same stew but with baked potatoes. Discover the ingredients and useful tips for cooking roast pork loin with potatoes among 221 yellow-saffron recipes. For a good realization of this recipe you need to buy a soft boneless pork loin of first quality, possibly taking advice from your trusted butcher.

Wrap the larista with string by adding 1 sprig of rosemary. Perfect baked potatoes crispy outside and hold duration inside. Transfer the pork loin to an oven dish, cover with the meat broth and cook for 1 hour at 2000c.

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Happy easy home

This recipe is also simple, a little long but the result will be very tasty and tasty. It could also be used as a single dish. The difficulty remains the supply of fish, not very usual on the counter but we must not give up. However, you can opt for other long sea fish such as the Aguglia, the Dogfish, the Gronco, the Spatula or freshwater fish such as the Anguilla.
Ingredients for 3 people:

  • 1 Barracuda fish of about 1 kg,
  • 1 kg yellow-fleshed potatoes,
  • coarsely chopped herbs (garlic, parsley)
  • 1 seedless tomato, diced,
  • salt, pepper, oregano,
  • 3 + 2 + 3 tablespoons extra virgin olive oil,
  • 2 tablespoons of white wine,
  • 30 grams mixed semolina and white flour.

Proceed like this.

Cut the potatoes into chunks, more or less equal, season with salt, pepper, half chopped herbs and 3 tablespoons of oil. Bake in the oven at 200 ° for about 35 minutes or in any case until cooked. Meanwhile, clean the fish and peel it by cutting with a sharp knife all around under the gills and pulling towards the caudal fin cut it into pieces of roughly the same weight. Put the pieces on a plate and season with the chopped herbs, a little salt and 2 tablespoons of oil left in this marinade until the potatoes are ready.Ten minutes before the potatoes are ready, flour the fish pieces.Smoke 3 tablespoons of oil in a pan and quickly brown the floured pieces.Add them to the potatoes together with the diced tomato, sprinkle with white wine and finish cooking in the oven (always at 200 °) for 10 minutes.More potato recipes are available here.Here you will find other preparations with blue fish.