The STEAMED POTATOES, besides being an excellent and healthy side dish simply seasoned with a drizzle of extra virgin olive oil and a pinch of salt, are also perfect for making potato salads, mashed potatoes, tasty single dishes, and of course for preparing POTATO GNOCCHI.
Unlike boiled potatoes, steamed potatoes will be less watery and will retain all the nutrients and properties that are normally lost in water cooking.
Moreover, steaming is light, requires no seasoning, and there is no risk of burning or spoiling the food if cooked a few minutes longer.
Steamed potatoes can be a simple side dish or a starting point for other preparations: salads, mashed potatoes, gnocchi, and much more.
The only care to take when preparing STEAMED POTATOES is to try to cut the potatoes all the same size and preferably small to achieve even cooking (if you use new potatoes, they will be fine whole).
In today’s recipe, I will explain how to cook STEAMED POTATOES whether you have an electric steamer or not, in which case you can safely use a basket to place on any pot, just make sure that the boiling water does not reach the basket and use a lid that fits well to keep the steam in.
Finally, if you are in a hurry, I will also leave you instructions on how to cook your STEAMED POTATOES using a pressure cooker, which will take at most about ten minutes.
Here are some examples of how to use STEAMED POTATOES
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Pressure Cooking, Steaming
- Cuisine: Italian
- Energy 92.40 (Kcal)
- Carbohydrates 20.99 (g) of which sugars 0.98 (g)
- Proteins 2.46 (g)
- Fat 0.11 (g) of which saturated 0.03 (g)of which unsaturated 0.05 (g)
- Fibers 2.52 (g)
- Sodium 8.53 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 lbs potatoes
- 1 cup water
Tools
- Pressure Cooker
- Steamer
Steps
Wash the potatoes and peel them (the weight once peeled should be about 750 g).
Put 1 cup of water in the pressure cooker, insert the steamer basket or the pressure cooker basket if you have one. Be sure that the water does not touch the basket.
Insert the potatoes, close the pressure cooker with the lid and ensure that the valve is lowered. Turn on the stove to high heat and when you hear a whistle it means that the pot is under pressure, at this point lower the heat and cook the potatoes for about 10/12 minutes. After the cooking time, turn off the heat, let the steam out of the pot and when it is all out open the lid.
Check the potatoes’ cooking with a fork: if they are still raw, return the pot to the heat, put it back under pressure and cook for another 2/3 minutes. At this point, your STEAMED POTATOES are ready to be enjoyed seasoned with a pinch of salt and a drizzle of oil, with some TUNA SAUCE or to be used in preparing GNOCCHI creative salads.
Put salted water in a large pot, insert the special steamer basket, and turn on the stove. When the water reaches a boil, place the potatoes in the basket. Be sure the pot’s water never comes into contact with the vegetables, otherwise it would no longer be steaming but boiling.
Cook the potatoes for about 20 minutes and check before removing them from the basket, if they are still raw continue cooking for a few more minutes. Once ready, remove the basket from the pot and use the potatoes according to the recipe you have decided to prepare.
Put the water in the steamer, place the potatoes in the basket and cover with the lid.
Cook for about 20 minutes checking towards the end of cooking with a fork. If they are not ready, continue for a few more minutes.
NOTES
STEAMED POTATOES can be enjoyed as a side dish seasoned with just a drizzle of oil, a pinch of salt and a sprinkle of freshly chopped parsley, or made more delicious with Tuna Sauce, transforming them into TUNA POTATOES, a must in my kitchen.
If you want to transform this recipe into a single dish, prepare the Potato, Tuna, and Hard-Boiled Egg Salad by adding these ingredients and seasoning with Tuna Sauce or a drizzle of oil.
I often like to mash the steamed potatoes and enjoy them seasoned with a pinch of salt, a bit of pepper, and a drizzle of extra virgin olive oil because often the simplest things are the best.
STORAGE
Serve immediately or place in a container in the fridge covered with plastic wrap and consume within 24h.
FAQ (Frequently Asked Questions)
How to store steamed potatoes?
Steamed potatoes once cooked and cooled can be stored in an airtight container in the fridge for up to 2 days. From the third day, they may begin to turn sour.
What are the advantages of steaming?
The main advantages of steaming are:
1) It preserves nutrients as there is no direct contact with water
2) The flavor of the food is richer and more genuine
3) It is a healthier and less caloric cooking method
4) It is a faster and more economical type of cooking compared to simple boiling in waterHow much water do you put in the steamer?
The right amount of water to put in the steamer should be such as to only reach the bottom of the basket, stopping a few millimeters before to prevent it from boiling over and wetting the food.
How to steam without a steamer?
If you don’t have a steamer to cook any food by vapor, it will be enough to put some water in a pot filling it only halfway. This will prevent, once boiling, the water from touching the food. Put the food you want to cook in a colander and lay it over the pot. Bring the water to a boil and you’ll see that you’ll achieve perfect steaming.
