Steamed Potatoes with Parsley & Olive Oil Recipe
Ingredients
| 1.5 kg/3 lb 5 oz small even-size waxy potatoes, such as Charlotte | ||
| Olive oil | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Once your monkfish is in the oven, bring 2cm of water to the boil in a large pan with 1 tsp salt.
Lower a petal steamer into the pan (the boiling water should not reach the holes), add the potatoes and cover with a tight-fitting lid.
Steam for about 12-15 mins, checking the water level regularly, until the potatoes are tender when pierced with the tip of a small knife, but not falling apart.
Remove the potatoes from the pan, drain away the water and wipe the pan clean.
Add the olive oil, potatoes and parsley and stir through gently until they are nicely coated.
Lower a petal steamer into the pan (the boiling water should not reach the holes), add the potatoes and cover with a tight-fitting lid.
Steam for about 12-15 mins, checking the water level regularly, until the potatoes are tender when pierced with the tip of a small knife, but not falling apart.
Remove the potatoes from the pan, drain away the water and wipe the pan clean.
Add the olive oil, potatoes and parsley and stir through gently until they are nicely coated.
Chef
