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To Steam Potatoes

Steamed potatoes with coarse sea salt, cooked until fork-tender.

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

Ingredients

Directions

Prepare

  1. Pare the potatoes thin.

  2. Soak them in cold water for 5 minutes.

Steam and serve

  1. Place them in a strainer over a saucepan filled with boiling water.

  2. Steam for 20 to 40 minutes, until a fork goes through easily.

  3. Serve quickly to retain their color.

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
Form the entire dish, becoming tender and fluffy as their starch gelatinizes during steaming.
Coarse sea salt
Seasons the potatoes, adding flavor at the table rather than changing their structure.

The step that matters

Serve quickly after steaming. Cut or cooked potato surfaces darken as they cool and are exposed to air, so serving promptly helps keep the pale color the recipe aims for.

“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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