Tuesday, January 21, 2014

Steamed & Seasoned Baby Potatoes

The perfect side
Meat and potatoes, chicken and wild rice - some of the best foods in the culinary world are enhanced by their pairing. The side dish doesn't always get the credit it deserves for making the meal complete. These baby Yukon Gold potatoes are steamed perfectly, so when the skin is pierced, the potato is so soft and creamy, it practically melts in your mouth. The potatoes are buttered before cooking for even more savory flavor, and often get another touch before serving, for good measure.

To light this shot, we used a very large soft light source from the left rear, and a point light source from the right rear.  To fill in contrast, we had a light coming in from overhead, and a hand-held mirror, from the front.

These gems were pretty easy to shoot and even easier to make.


2 lbs small potatoes (yellow, red, blue, or mixed)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 teaspoon liquid honey
Sea salt & fresh ground pepper to taste


1 - 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.

2 - Toss together the warm potatoes, dressing, and fresh herbs in a bowl. Taste and adjust the seasonings if needed. Serve on a platter and enjoy!

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