Mushy Peas With Oven Baked Chips

• For the chips
• 2 medium sized white potatoes, cut in to even sized slices
• 2 teaspoons extra virgin olive oil
• salt, pepper, dried oregano to season (rosemary and crushed chili also works well)
• For the mushy peas
• 1 teaspoon olive oil
• 1 garlic clove, minced or chopped
• 1 yellow onion, chopped
• 4 celery stalks, finely chopped
• 2 cups frozen spring peas
• 1/4 cup good vegetable stock
• 2 tablespoons chopped, fresh mint
• salt, pepper, dash of malt vinegar to taste (you could use lemon juice instead)

1. pre-heat the oven to 550f (290c)rnput the sliced potatoes in a bowl together with the olive oil, salt, pepper and herbs. Mix so each slice is coated with oil and seasoning. rnPut the slices on a baking sheet and place in the middle shelf of the oven. Leave to cook for about 10 mins.rnCheck on the chips and flip them a bit.
2. Next, heat the olive oil in a medium sized pan, add the onion, celery and garlic and cook for about 3 - 4 mins.rnAdd the peas and the stock to the pan and cook over a high heat for about 3-4 mins - let the stock nearly all evaporate.rnNext, add the mint, salt, pepper and vinegar and stir. Turn the heat off and mash the peas using a potato masher - make sure some of the peas retain their shape.rnTake the chips out of the oven - season well with a bit of salt and vinegar, Serve with mushy peas on the side

chips, white potatoes, extra virgin olive oil, salt, peas, olive oil, garlic, yellow onion, celery stalks, frozen spring peas, vegetable stock, fresh mint, salt

Taken from food52.com/recipes/4059-mushy-peas-with-oven-baked-chips (may not work)