This is a riff on a Bryant Terry dish to find some color in the dregs of storage crop leftovers from the Greenmarket. If you can find fresh peas and can muster the energy to shell them, great! - but we won't judge you if you use frozen peas dug out from the back of your freezer.
For the chile-garlic oil:
4 teaspoons Red pepper flakes
⅓ cup Peanut oil
1 large Garlic clove, minced
For the vegetables:
3 teaspoons Extra-virgin olive oil
2½ teaspoon Coarse sea salt
12 small (about 2 inches in diameter) Purple potatoes
5 cups Peas, fresh or frozen
¼ cup packed chopped Flat-leaf parsley
Freshly ground Black pepper
1. To make the chile oil, put the red pepper flakes in a small heatproof bowl. Warm the peanut oil in a small skillet over medium heat, then add the garlic and sauté until the garlic is fragrant and just starting to turn golden, about 5 minutes. Pour the oil and garlic over the red pepper flakes and let cool, stirring a few times, for about 20 minutes.
2. To prepare the vegetables, put 2 teaspoons of the olive oil and ¼ teaspoon of the salt in a large bowl and mix.
3. Put 2 inches of water in a large pot fitted with a steamer insert and bring to a boil. Put the potatoes in the steamer, cover, and cook until fork-tender, adding more water if necessary, about 45 minutes. Remove the steamer basket from the pot and let the potatoes cool for 5 minutes.
4. Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
5. Transfer the potatoes to the bowl with the olive oil and toss to coat. On a clean work surface, gently press each potato with the palm of your hand until about ½ inch thick. With a spatula, transfer to the lined baking sheet. Bake for 30 to 35 minutes, until browning and crispy on the edges.
6. After the potatoes have been baking for 15 minutes, put the remaining 1 teaspoon olive oil and ¼ teaspoon of the salt in the same bowl and mix well. Put about 8 cups of water in a medium pot and bring to a boil over high heat. Add the remaining 2 teaspoons salt, then add the peas. Return to a boil, and cook uncovered until the peas are just barely tender, 2½ to 4 minutes. Drain well, then transfer to the bowl with the olive oil. Add the parsley and toss well.
7. To serve, top each potato with 3 heaping tablespoons of the pea mixture, drizzle with the chile oil, and finish with a few grinds of pepper.