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Steamed Potatoes

Steamed potatoes are cooked in a steamer with salt.

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

Ingredients

Directions

Prepare

  1. Wash and scrub the potatoes.

  2. If desired, peel them, but it's best to steam them in their jackets.

Steam

  1. Fill the saucepan of the steamer with water and bring it to a boil.

  2. Place the potatoes in the steamer, sprinkle a little salt over them, and cover with the lid.

  3. Steam for about 30 minutes.

  4. Check if done by piercing with a skewer.

Finish and serve

  1. If peeled before steaming, shake the steamer to make the potatoes floury.

  2. If not peeled, skin them quickly and serve.

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

Old potatoes
Starchy flesh turns soft and floury when steamed, giving a fluffy texture.

The step that matters

Checking for doneness with a skewer. Potatoes that look cooked on the outside can still be firm at the centre. A skewer should slide through easily with no resistance, showing the starch has gelatinised through the whole potato.

“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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