Steamed Potatoes

This is as simple as cooking gets, but a good example of how top quality ingredients need little embellishment. For the potatoes you want a low-starch variety such as red, yellow, round white, or fingerlings. When they are cooked they will stay wet, waxy and hold their shape. Sometimes red potatoes are referred to as new potatoes, but that is not accurate unless they are literally newly harvested, and that can refer to any type of potato. A good sweet butter, meaning that it is unsalted, and then some sea salt are all you need to make these potatoes sublime.

SERVES 4

Ingredients:

4 to 8 low-starch potatoes, depending upon size

Sweet butter

Sea salt

1 to 2 tablespoons chopped fresh parsley, optional

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Instructions: 

• Scrub the potatoes under running water. If they are large cut them in half.

• Insert a steaming rack in a saucepan with a tightly fitting cover. Add water just up to the bottom of the steaming rack, add the potatoes, cover, and set on high heat.

• It will probably take around 20 minutes for the potatoes to cook. Test them by inserting the tip of a sharp knife into them; when it slides in easily the potatoes are done.

• Transfer the potatoes to a serving bowl, add a few slices of butter, and toss to coat the potatoes with the melting butter. Sprinkle with the salt, the parsley, and toss again.