Steamed Potatoes

This useful dish isn’t “steamed” in the sense of being put on a steaming rack or in a basket above boiling water. It is called al vapor because the potatoes are pan-cooked in a very small amount of liquid, just enough to fill the pot with steam. It’s important to use a heavy saucepan that has a tight-fitting lid and is deep rather than wide. The water will take longer to boil off in a narrow pan; in a wide one, the bottom may start to scorch before the potatoes are done.

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