Steamed Potatoes
I am a steaming believer; not only is it easy but your food will retain more flavour and more vitamins. I tried making a potato side one day and am now finding myself systematically going through all of my recipes that called for boiled potatoes and changing it to steamed potatoes. In case you like the stats; boiling potatoes accounts for a loss of 25% of the vitamins whereas steaming accounts for only 12% vitamin loss. The cooking times and cleanup are virtually identical.
Serves 4 to 6
6 medium red skinned potatoes about 1.5 lb. total, scrubbed clean but skin on (or a 1.5 lb. bag of new potatoes).
1 tbsp salt
– Bring a large pot of water to a boil (if you have a steaming pot use that or a steam basket that fits in the pot
– Add the salt when the water is boiling and then top with the steam basket and place the potatoes in the basket. Cover the pot with a tight fitting lid.
– Steam for 25 to 35 minutes with the temperature at medium-high.
– Cooking time depends on the size of the potatoes; until fork tender
Notes:
- To hurry up the cooking time you can cut the potatoes in half or quarters.
- Medium-High is very important here; I’ve tried higher and lower heat but the food comes out best at this temperature.
- Leave the skin on, tons of nutrients including fibre
- This is a “blank canvas” recipe but really this is more of a technique then recipe. Add veggies, herbs or both to the basket for extra flavour.