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Steamed Potatoes

Steamed potatoes are boiled in a steamer until tender, then served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Steamed Potatoes

Ingredients

Directions

Prepare

  1. Peel the potatoes and place them in cold water as you peel them.

Steam

  1. Put the potatoes in a steamer over a saucepan of boiling water.

  2. Steam the potatoes for 20 to 40 minutes, depending on their size.

  3. Check if they are done by inserting a fork; it should go through easily.

Serve

  1. Remove the potatoes, dish them, and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Potatoes
Starch provides the bulk and soft, fluffy texture once steamed through.
Coarse sea salt
Seasons the potatoes and brings out their natural flavour.

The step that matters

Checking doneness with a fork. Steaming times vary with potato size, so the fork test is the reliable sign of doneness. Undercooked centres stay firm and starchy, while overcooked potatoes become waterlogged and crumble.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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