How to Steam Potatoes

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Steamed Irish potatoes deserved to be served on their own, slathered in butter and sprinkled with sea salt (preferably Irish).

Serves 4


8 medium potatoes, peeled and cut into large chunks (if you are using small new potatoes, you don’t need to peel them)
Sea salt (preferably Maldon or Sel de Gourmand)
30g butter, cubed
A sprinkling of chopped parsley (optional)


1. Bring 3 inches of water to boil in a pan that comfortably fits your steaming basket or colander. Sit the potatoes inside the basket and add a good sprinkling of salt.

2. Cover the colander or basket with a tight lid and steam for 15-20 minutes, checking that the water doesn’t boil away – add more as you need it.

3. Pierce a potato after 12 minutes and if it is tender remove the pan fom the heat, place a piece of kitchen towel on top of the potatoes and return the lid (this keeps the potatoes dry). If they are not tender, leave them for another few minutes before checking again, and check every 2 minutes after that until they are done. The cooking time will depend on the size of your potato and whether they are peeled or in their skins.

4. Place the potatoes in a large warm bowl, add the butter and a sprinkling of chopped parsley and bring to the table. They are even more delicious when eaten with a cold glass of stout or any Irish craft beer.

This recipe has been triple-tested in the gréatfood test kitchen.

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