This simple method for steaming potatoes will allow you to make any number of potato dishes. These side dishes won’t disappoint, and you will love how quickly they corne together. For steamed potatoes, it’s best to use a low-starch potato. You can use those potatoes you’ve been admiring in the farmers’ market-Peruvian purple, fingerling, Yellow Finn, White Rose, banana, and Russian Red-for this recipe and for any of the steamed potato recipes that follow. The more common Yukon Gold and Red Bliss will work, too. I really don’t recommend high-starch baking potatoes for these recipes; they tend to disintegrate. Peeling the potatoes before steaming is optional. If the peels are pristine-not wrinkled or green-then go ahead and keep them. But if the skin is not beautiful, peel them before steaming.
SERVES 4 TO 6
INGREDIENTS:
- 1 1/2 cups water
- 2 pounds small low-starch potatoes, such as fingerling, Yukon Gold, or red bliss, scrubbed, peeled if necessary, and halved
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and stack the potatoes in the basket. Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the potatoes and transfer them to a serving bowl.
- Sprinkle the potatoes with the salt and pepper, drizzle with the olive oil, and toss to coat. Serve the steamed potatoes immediately.
