Steamed Potatoes

Pommes de Terre a la Vapeur

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Nice Potatoes
  • A Pot of Boiling Water
  • Salt
  • A Tablespoonful of Butter Parsley, Chopped


Wash the potatoes well, scrubbing thoroughly, to take off every particle of earth that adheres. Then put them in a potato steamer and set over a pot of boiling water. Cover tight and steam till you can pierce with a fork. Potatoes should never be boiled if you can steam them conveniently, as they are naturally watery. When done, remove the jackets or skin and sprinkle with salt and pepper; add a table-, spoonful of butter in which you have mingled chopped parsley, and serve immediately; or they may be served just as they are, in a covered dish. A Potato should always be mealy, and not sogged with water, if cooked properly.

In cooking Potatoes the time depends on the size of the Potato. An unfailing test is to cook till the Potato can be easily pierced with a fork.