Peter Gordon's Minted Baby Potatoes, Peas and Creme Fraiche

theguardian.com

rambles

baby potatoes 750g, skins scrubbed if dirty

peas 250g, fresh or frozen (if using fresh in the pod, you’ll need just over 500g)

shallots 8, or 2 banana shallots, thinly sliced

vegetable oil 1 tbsp

creme fraiche 200g

mint leaves 40 (1 loose handful), shredded

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Directions at theguardian.com

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