Overloading the Machine

Steamed Potatoes with Parsley

Recipes / Sides

Based on the Boston Globe Magazine 2005 July 31

Serves 4.

  • 14 2-inch yellow or red potatoes, scrubbed
  • Salt, to taste
  • 2 tablespoons chopped fresh parsley

Set a steamer insert into a large saucepan with a tight-fitting lid. Add enough water to come up to the bottom of the steamer. Bring the water to a boil. Add the potatoes, cover and steam the potatoes for 15 minutes or until they are tender.

Transfer the potatoes to a cutting board. Cut the potatoes randomly into smaller pieces. Transfer to a serving dish, sprinkle with salt and parsley, and serve at once.

This page was last modified on 2011 December 20.