First, arrange your potatoes on a baking dish. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Bake the potatoes in a 400 degree oven until tender, but not mushy. This will vary depending on the size of your potatoes. (Mine took approximately 30 minutes.) Once the potatoes are done you can cut them into bite sized pieces if necessary.

Or add potatoes to cold water and bring to a boil, then cook until fork tender. This will vary depending on the size of your potatoes, but should take between 10 – 20 minutes typically.

Once your peas are shelled, add them to a pot of salted, boiling water for 3 minutes and then drain.

Next, make the cream sauce or béchamel. Start by melting butter in a medium sauce pot. Then add the flour and whisk to combine. I like to add a bit of chicken bullion paste at this point as the dish needs the salt. If you leave this out, the dish will require more salt to make up for it.

Allow the flour paste to cook for a few minutes and then begin to add the half and half slowly, whisking the whole time. Season with a bit of salt and pepper and then add the fresh dill.

Finally, fold in the roasted potatoes and boiled peas. Taste and adjust the seasonings. Serve hot!