James Peterson

Steamed Potatoes

Preparation info
  • Makes

    4

    Side-Dish Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Often served as an accompaniment to seafood, steamed potatoes contain no fat, which makes them a good counterpoint to rich sauces or seafood. Use fingerling potatoes, shaped russets, or Yukon Golds.

Ingredients

  • 8 fingerling potatoes or 2 large Yukon Gold or russet potatoes, peeled

Method

If using Yukon Gold or russet potatoes, quarter them lengthwise and shape each quarter into an elongated football. Bring the water to a boil in a steamer, add the potatoes, and steam for 12 to 20 minutes, depending on their size, or until a knife penetrates them easily. Serve right away.