Steamed New Potatoes

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

It’s such a treat when something as simple as a perfectly steamed potato can be so delicious.

Ingredients

Steps

1. Fill the bottom pan of a 3-piece steamer pot (see Cook’s Note) with 2 inches of water, cover with a tight-fitting lid, and bring to a boil. Put the potatoes in the steamer rack, set over the boiling water, cover, and adjust heat to maintain a slow boil. Steam the potatoes for 25 minutes, or until tender when pierced with a fork. In a large bowl, combine the hot potatoes, butter, and parsley. Add salt and pepper. Toss gently to mix.
2. Serve 4 potatoes per person and set aside the remaining potatoes to cool. Wrap the reserved potatoes well and store in the refrigerator for up to 4 days.

Notes

• Serves 4 (4 potatoes per person), with the rest reserved for Halibut Tacos and Curried Fish Soup with Potatoes, Jalapeños, and Tomatoes
• If you don’t own a 3-piece steamer pot, use an inexpensive, collapsible steamer rack. Add 2 inches of water to a large saucepan with a tight fitting lid and steam as in the recipe.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.