Steamed Potatoes

Tender flesh with a preserved earthy taste. The texture is supple, the potato holds its shape perfectly without falling apart.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 160
• Protein: 4 g
• Carbs: 32 g
• Fat: 0 g

Ingredients

• 800 g Potato ( peeled )
• 1 L Mineral water ( for steaming )
• 1 pinch Gray sea salt ( for final seasoning )

Instructions

1. Trimming the tubers

   Peel the potatoes. Rinse them thoroughly in cold water to remove surface starch, which prevents them from becoming sticky after cooking.

2. Steam cooking

   Fill the tank with mineral water. Place the potatoes in the steamer basket. Cover tightly. Count 20 to 25 minutes once the steam starts escaping.

3. Checking doneness

   Pierce a potato with the tip of a knife. The blade should slide in like butter and come out without any resistance.

Chef's tips

• Choose tubers of identical size to ensure even cooking.
• Never salt the steaming water; season only at the moment of serving to avoid damaging the flesh.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently by steaming or in a pan.