Steamed Potatoes

Here’s more practice in steaming vegetables. Steamed potatoes might seem ho-hum, but they can be dressed up in fancy ways. Choose one of the finishing techniques below to see how delicious they can be.

Steamed Potatoes, Three Ways

1 1/2 lb baby potatoes
pinch sea salt

Set up a steamer. Fill a pot with one inch of water and place it over medium-high heat.

Meanwhile, wash the potatoes and place into the steaming basket. (For even cooking, make sure to buy potatoes that are all relatively the same size.) Sprinkle with a pinch of sea salt. Once the water is simmering, place the basket over the pot and cover with a lid. Steam until tender and cooked through, about 20 minutes or so.

Once done, finish the potatoes using one of these three recipes.

Bacon & Thyme Potatoes

4 slices bacon
3 to 4 sprigs fresh thyme
2 to 3 tbsp extra-virgin olive oil
sea salt (to taste)
freshly ground black pepper (to taste)

While the potatoes are steaming, cut the bacon into lardons and fry over medium heat just until it is crispy. Drain and set aside.

Remove the thyme from the stems and roughly chop.

Once the potatoes are cooked through, remove them from the steaming basket and place into a large bowl. Add the bacon and thyme and drizzle with olive oil. Season with salt and pepper to taste and toss gently to coat. Transfer to a serving bowl and serve.

Garlic, Green Onion & Parsley Potatoes

2 tbsp green onions
1 to 2 garlic cloves
2 tbsp fresh parsley
2 to 3 tbsp extra-virgin olive oil
sea salt (to taste)
freshly ground black pepper (to taste)

While the potatoes are steaming, mince the garlic. Heat the olive oil and garlic in a small saucepan over low heat until fragrant. Set aside.

Finely dice the green onions and chop the parsley.

Once the potatoes are cooked through, remove them from the steaming basket and place into a large bowl. Add the olive oil-garlic mixture, along with the green onions and parsley. Season with salt and pepper to taste and toss to coat. Transfer to a serving bowl and serve.

Steamed Potatoes with Roasted Red Pepper & Chilies

1/2 cup roasted red peppers
1/2 tsp red chili flakes (or to taste)
Sea salt (to taste)
Freshly ground black pepper (to taste)
Extra-virgin olive oil (for finishing)

While the potatoes are steaming, finely dice the roasted red peppers.

Once the potatoes are cooked through, remove them from the steaming basket and place into a large bowl. Add the roasted red pepper, chili flakes and drizzle with olive oil. Season with salt and pepper to taste and toss to coat. Transfer to a serving bowl and serve.