Richard Grausman

Steamed Potatoes

Pommes de Terre à la Vapeur

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

PERHAPS THE EASIEST WAY to prepare potatoes is to steam them. In classical French cooking, steamed potatoes are served with all poached fish, as well as being added to many ragoûts (stews). I also serve steamed potatoes with grilled, sautéed, and roasted meats, although their traditional partners are sautéed or fried potatoes.

Ingredients

  • 18 small Yukon Gold or red-skinned potatoes
  • 3 tablespoons butter, melted (optional; see Notes)

Method

  1. Peel the potatoes, if desired (see Notes); otherwise just wash them. Place them in a steamer basket set over boiling water and cover with a lid.
  2. Steam until tender, 20 to 30 minutes. Insert a small knife into a potato; if the potato does not cling to the knife, it is done. (If the potatoes are cooked in advance, reheat fo