Steamed Potatoes

Name: Steamed Potatoes
Cuisine: French
Ingredients: 2 tablespoons unsalted butter, melted; Salt; Pepper from the mill; Large bouquet garni; 2 scallions, sliced on a slant; 3 very large Yellow Finnish, or Yukon Gold potatoes, or Red Bliss potatoes, peeled; 3 very large Yellow Finnish, or Yukon Gold potatoes, or Red Bliss potatoes, peeled; 3 very large Yellow Finnish, or Yukon Gold potatoes, or Red Bliss potatoes, peeled

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

I usually serve these potatoes with a steamed or poached fish such as trout. The potatoes should be waxy enough that they do not fall apart. Keep the potato trimmings to make potato cakes.

Ingredients

3 very large Yellow Finnish, or Yukon Gold potatoes, or Red Bliss potatoes, peeled
Large bouquet garni
2 scallions, sliced on a s

Europe
France
Side dish
Vegetarian
Gluten-free

Method

Cut the potatoes into ½-inch-thick slices, then again into halves in the other direction. “Turn” each small piece so as to carve seven even faces out of each; this will make the potatoes look very even and like small torpedoes.

While you do so, bring 3 inches of water to a boil in the bottom of a steamer. Add the bouquet garni and scallions and simmer, covered, until the potatoes are re