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Potatoes Steamed with Herbs |
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Serves: 4
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(Papas Empapeladas)
Category: Potatoes and Sweet Potatoes
Steaming foods in banana leaves, corn husks, or other kinds of food wrapper is one of the techniques used to cook foods in Mexico. Modern cooks and restaurant chefs, too, frequently use foil as a convenient way to steam many different foods. Tiny red potatoes are found in markets throughout Mexico, and they are excellent steamed with fresh herbs. Our red potatoes are usually a bit larger, so I cut them in half.
1 piece of foil, large enough to hold all the potatoes
1 tablespoon unsalted butter
2 pounds unpeeled red potatoes (12 small), scrubbed and halved
1 medium onion, thinly sliced
2 tablespoons finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley
2 teaspoons olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
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 hot
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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