Peppered Potatoes & Peas | Sheet Pan Prep
Peppered Potatoes & Peas
There’s really nothing like creamy Gold Potatoes and the flavorful pop of Peas, all doused in fresh Black Pepper.
This is a super easy to throw together recipe and it makes a ton of food. It’s a great base for when you’re having a low energy week.
I love serving this up in a Romaine Salad with a Cashew Alfredo Sauce or my world famous Cashew Lime Crema.
{ Difficulty: Level 2 }
[ Makes ~64 oz ]
Ingredients
6-8 x Gold Potatoes (about 2 lbs)
1/2 tbsp fresh ground Black Pepper
1 tsp Garlic Powder
Salt, to taste
drizzle of Safflower Oil
12 oz bag Frozen Peas
Equipment
Oven
Instructions
Turn oven to 450 degrees.
Cut Potatoes into medium-size pieces and place on baking sheet.
Toss Potato pieces in Oil, Pepper, Garlic Powder, and Salt.
Bake for 30 minutes in oven. The oven does not need to be completely preheated.
Last 10 minutes of baking, take baking tray out of oven and stir Potatoes with a spatula. Empty entire bag of Peas onto baking tray, spread evenly, and place back in oven for the final 10 minutes.
Once done baking, let cool for 5-10 minutes and enjoy!!
Notes
I recommend storing leftovers in two 32-oz mason jars.
An easy, heat n serve bowl of comfort. Sweet Baked Beans, your fav Salad Dressing, some crunchy Lettuce and Carrots, crispy Hashbrowns, served over a bed of Grains.