Spring Peas with Potatoes, Herbs and Watercress

Ingredients

• Water

  Plain, clean water

  4 cup or 947g

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Salt

  Table

  1 dash or 0.4g

• Peas

  Green, frozen, unprepared

  4 cup or 536g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Spearmint

  Fresh

  2 tbsp or 11g

• Chives

  Raw

  2 tbsp chopped or 6g

• Lemon juice

  Raw

  1 tsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Watercress

  Raw

  2 cup, chopped or 68g

Directions

1. Bring 4 cups of water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat until fork-tender, about 20 minutes.
2. Transfer the potatoes to a plate with a slotted spoon and let cool. Halve or quarter any large potatoes.
3. Add more salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat until tender, about 5 minutes.
4. Melt the butter with the olive oil in a large skillet over low heat. Add the leek and cook until tender, stirring occasionally, about 5 minutes.
5. Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet. Add the potatoes and reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring.
6. Add the mint, chives, lemon juice, and season with salt and pepper to taste.
7. Remove the skillet from heat, stir in the watercress, and serve.