1 lb. sm. red potatoes, not peeled
1/2 c. butter
3/4 tsp. salt
1/4 tsp. each marjoram leaves, thyme leaves & black pepper
1/2 bay leaf
1 (10 oz.) pkg. frozen green peas, thawed & drained

In heavy 3 quart saucepan cook potatoes in 4 cups boiling water with 1/2 teaspoon salt for 15 to 18 minutes, or until almost tender. Drain; cut potatoes in half, add butter, 3/4 teaspoon salt and seasonings. Cover; cook over medium or medium low heat, stirring occasionally, for 5 to 10 minutes, or until tender. Stir in peas; heat 3 to 5 minutes more.