New potatoes with green peas, lemon and pearl onions

Ingredients:

• 0.7-1 kg red potatoes
• 3 tbsp (45 g) butter
• 300 g frozen pearl onions, thawed
• A pinch of sugar
• A little freshly squeezed lemon juice
• 5 slices of lemon
• 2 packages (300 g each) of frozen green peas, thawed
• Zest of 1 lemon
• 1/4 cup coarsely chopped parsley
• 2 heaping tablespoons of coarsely chopped dill
• 1 bunch watercress, stems trimmed to where the bunch is tied with a rubber band

Preparation:

1. Place the potatoes in a large saucepan, cover with cold water, and add a large pinch of salt. If the potatoes are large, cut them in half. Bring to a boil and simmer until tender, 20-30 minutes. Drain. Insert a fork into the potatoes, lift them out of the colander, and peel each potato one by one with a small knife. Place the potatoes in a bowl and roughly crush them. Drizzle with olive oil, season with salt, and pepper.
2. In a medium saucepan, heat 2 tablespoons olive oil and the butter over medium heat until melted. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are golden brown, 5-6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are heated through. Season with salt and pepper. Arrange the vegetables on top of the potatoes in a bowl, drizzle with olive oil, add the parsley and dill, and season with salt and pepper. Sprinkle with the watercress, stir it in to wilt, and serve.