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4
Side-Dish ServingsEasy
Published 2007
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.
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.