Peas and Potatoes with Bay Leaves and Black Pepper

Ingredients

• 2  mediterranean bay leaves dried
• 5 tablespoons butter softened
• 5 cups peas fresh frozen shelled
• 8 servings kosher salt 
• 0.5 teaspoon pepper 
• 1 lb thin-skinned potatoes red yellow scrubbed

Equipment

• sauce pan
• pot

Directions

1. Put potatoes in a large heavy saucepan with bay leaves, salt to taste, and enough water to barely cover. Bring to a boil, covered. Reduce heat and simmer potatoes until just tender, 10 to 15 minutes.
2. Drain all but 1/4 cup water from potatoes.
3. Add peas (rinse with cold water if frozen) and salt to taste. Cook over medium-heat until peas are just tender and warmed through, about 7 minutes for fresh peas and 5 for frozen.
4. Drain. Stir in half of butter and grind in pepper.
5. Serve hot, topped with remaining butter.
6. Make ahead: For potatoes, a few hours (keep them in the pot and tip out most of the water).
7. Add peas and reheat.
8. *Mediterranean bay leaves, the traditional type used in cooking, have an oval shape and milder flavor than California bay leaves, which are long and pointed and have a pungent flavor.