Steamed Potatoes with Butter and Herbs
For perfectly steamed potatoes, prepare them in a copper V-shaped potato steamer known as a pomme-vapeur in French. Water boils quickly in the narrow rounded base, sending steam up and around the food, which rests on a perforated insert plate. The domed lid collects condensation, then redirects it down the sloping pan sides so food never gets soggy. Serve the potatoes alongside roasted or braised meats or poultry.
- 2 lb. small unpeeled Yukon Gold potatoes,
- 2 Tbs. unsalted butter, at room temperature
- 2 1/2 Tbs. chopped mixed fresh herbs,
such as flat-leaf parsley, savory and thyme
- Salt, to taste
Fill a copper potato steamer with water to reach just below the ridge. Place the perforated insert plate inside the pan so it rests over the water. Set over medium heat and bring the water to a boil. Place the potatoes on top of the insert plate, cover and steam until the potatoes are tender when pierced with a knife, 20 to 25 minutes.
Using tongs, transfer the potatoes to a warmed serving bowl. Add the butter and herbs and toss gently to combine. Season with salt. Serve immediately. Serves 6 to 8.