In a medium pot filled with salted water, bring the potatoes to a boil and cook for 15-20 minutes until tender. Remove with a slotted spoon set aside, then add the peas and blanch for 2-3 minutes.
Season. 6. Roast for 30 minutes or until golden brown and crisp. 7. To make pea purée, heat oil and butter in a small saucepan over low heat. Add eschallot and garlic. Cook, stirring, until very soft.