Michele Urvater

Herbed New Potatoes

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Steaming is the fastest as well as tastiest way to cook new potatoes; cooked this way, they’re free of the waterlogged texture boiling produces.

If you’re as much of a potato lover as I, you’ll enjoy an entire plateful of these, joined by a bowl of cool yogurt on the side, for dinner.

Ingredients

  • 1 pound new potatoes
  • 2 tablespoons olive oil or butter
  • 1

Method

  1. Scrub the potatoes and halve the large ones. Place the potatoes in a steamer and place the steamer in a pot. Add about an inch of water to the pot or as much water as you can without having the bottom of the steamer come in contact with the water.
  2. Place the pot over medium heat. When the water comes to a boil, cover the pot, reduce the heat a bit, and steam until