This recipe is perfect for the new potatoes in your share this week. Just a few minutes preparation time needed, the rest of your meal can be prepared while they steam, and the results are delicious! The recipe was found in the “Monday to Friday Cookbook”, by Michele Urvater, Workman Publishing Company, Inc., 1995. Michele points out that steaming the new potatoes this way will retain the incredible flavor and avoid that waterlogged texture that boiling produces.
Prep time: 5 minutes
Cooking time: 20-25 minutes (could be less, depending on the size of your potatoes–watch carefully!)
1 pound new potatoes
2 tablespoons olive oil or butter
1 bunch chives, 1/2 bunch scallions (green onions) or 1/2 cup fresh parsley leaves
Salt and freshly ground black pepper
1. Scrub the potatoes and halve the large ones. Place the potatoes in a steamer and place the steamer in a pot. Add about an inch of water to the pot or as much water as you can without having the bottom of the steamer come in contact with the water.
2. Place the pot over medium heat. When the water comes to a boil, cover the pot, reduce the heat a bit, and steam until the potatoes are tender, 20 to 25 minutes.
3. Meanwhile place the olive oil or butter in the bottom of a serving dish. Mince the chives, scallions, or parsley and add it to the dish.
4. When the potatoes are tender, place them in the serving dish, halving or quartering them as you go. Toss the potatoes with olive oil and herb right in the bowl and season to taste with salt and pepper.