Place on an oven tray and crush lightly with a fork. Drizzle with oil and scatter with rosemary. Season. 6. Roast for 30 minutes or until golden brown and crisp. 7. To make pea purée, heat oil and ...
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.