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Overloading the Machine

Steamed Potatoes with Parsley

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.

So she went into the garden to cut a cabbage leaf to make an apple pie; and at the same time a great she-bear, coming up the street pops its head into the shop. "What! no soap?" So he died, and she very imprudently married the barber; and there were present the Picninnies, and the Grand Panjandrum himself, with the little round button at top, and they all fell to playing the game of catch as catch can, till the gunpowder ran out at the heels of their boots.

-- Samuel Foote

This page was last modified on 2008 October 05.