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Lemon potato & pea tray
Tender roasted potatoes with peas and a lemon finish.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1½ lb potatoes, cut into ¾-inch pieces
- 2 tbsp olive oil
- 1½ cups frozen peas
- 1 lemon, juiced
- ½ tsp dried thyme
- ¼ tsp salt
Make it
- Heat oven to 425°F (220°C). Toss potatoes with oil, thyme and salt on a rimmed tray.
- Roast for 35–40 minutes, turning halfway, until potatoes are tender.
- Cook peas according to package directions and drain.
- Toss peas with roasted potatoes and lemon juice. Serve hot.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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