Steamed Potatoes
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings

Ingredients:
  • 25 pounds new potatoes
  • ¼ ounce kosher salt
  • 1/8 ounce ground black pepper

Method:
In a steamer, cook potatoes until tender. Season with salt and pepper.

 

 

 

   Published: February 2005