mushy peas with oven baked chips

Author Notes

This is truly comforting, traditional British food. But just because it's comfort food, doesn't mean it has to be unhealthy: the chips are cooked in just 2 teaspoons of olive oil, and the mushy peas are much better (and nicer looking) than the green colored goo you get in your average British fish and chip shop.
Traditional mushy peas are made with marrowfat peas which have a nice starchy consistency, but they have a tendency to go grey when cooked, which means food coloring is needed to give them their bright green color. There's no need for anything like that here, these small spring peas keep their bright green color naturally because they're only lightly cooked.
One thing that some Americans might be baffled by is the malt vinegar on the fries/chips, just try it, it works!
And, of course, if you eat fish, this goes very well with some baked, or grilled fish (they're not called fish and chip shops for nothing!) - cooklynveg —cooklynveg

Test Kitchen Notes

Cooklynveg does her homeland proud with this recipe. The mashed peas are smooth and comforting, but the chunky whole peas give it texture and body. A dash of vinegar and mint livens everything up. The crispy potatoes are a great at-home substitute to frying. The recipe's two steps are perfectly timed so that your potatoes and peas are done at the same time. The only thing missing is a piece of battered fish. Though I'm not a Brit, my Canadian upbringing did include the Queen on our money, spelling flavor with a 'u' and fries with vinegar. I highly recommend a sprinkling of malt vinegar. Don't be afraid. You'll love it. - Stephanie —The Editors