A classic and essential French side dish that is both light and flavorful. These steam-cooked potatoes retain their natural sweetness and tender texture, making them the perfect accompaniment to your meat or fish dishes.
⏱️30 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyvegetarianfamily
Ingredients
800 gpotatoes
1 litrewater
10 gfine sea salt
30 gbutter
10 gfresh parsley
Instructions
1PREPARING THE POTATOES: Wash the potatoes thoroughly under cold running water with a soft brush to remove any soil, leaving the skin on. Equalize the sizes by keeping the smallest ones whole and cutting the larger ones in half or quarters to ensure even cooking. The key is to have all pieces roughly the same size so they cook uniformly.
2SETTING UP THE STEAMER: Fill a pot or large saucepan with water to 2-3 centimeters from the bottom. Place a steamer basket or perforated insert above the water level. Bring the water to a boil over medium-high heat. The goal is to create steady steam without the water coming into contact with the potatoes.
3STEAMING: Carefully place the prepared potatoes in the steamer basket. Lightly sprinkle fine sea salt on top. Cover with a lid and maintain a gentle boil for continuous steam. Cook for approximately 15 to 20 minutes depending on the size of the pieces. The potatoes are done when a knife blade passes through them without resistance.
4CHECKING DONENESS: Pierce a potato with the tip of a knife to check tenderness. The flesh should be soft and fully cooked, but not falling apart. The skins should be slightly translucent. Do not overcook beyond the desired stage or they will become grainy.
5FINISHING AND SERVING: Gently transfer the cooked potatoes to a warm serving dish. Add hazelnut butter pieces on top and generously sprinkle with fresh chopped parsley. Toss lightly with a fork so the butter coats the potatoes evenly. Serve immediately while hot, accompanied by fleur de sel so each person can adjust the seasoning to taste.