Potatoes Steamed With Herbs Recipes

Steps:

• Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
• Mix butter, herbs and salt and toss potatoes in the mixture until coated.
• Serve hot.

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

Steps:

• 1. Lay a large piece of foil on a flat surface. Spread the butter on the foil in the center. Slightly lift the foil edges to prevent the potatoes from rolling off and put the potatoes on the foil. Top with the remaining ingredients. Fold the foil like an envelope and make a tight seal to prevent any water from getting inside. 2. Bring about 1 cup of water to a boil in the bottom of a steamer. Place the potato package on the steamer rack, cover, reduce the heat to medium-low and cook over boiling water about 20 minutes, or until the potatoes are tender. Transfer the potatoes to a bowl with the steaming juices. Serve hotFrom "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Steam the potatoes over salted water until they are fork tender. Remove from heat and cool to room temperature. Meanwhile, whisk together the olive oil, lemon juice, mustard, lemon zest , honey, sea salt and pepper. Taste, adjust as needed, and set aside.
• Toss together the warm potatoes, dressing and fresh herbs in a bowl. Taste and adjust the seasonings if needed. Serve on a platter with the Gaucho Grilled Steaks, and enjoy!