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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Steamed Potatoes

from Pierre Franey's Kitchen , page 106

Steaming potatoes rather than boiling leaves them firmer, less soggy and more flavorful.


1½ pounds small red potatoes
4 tablespoons melted butter
Juice of 1 lemon
2 tablespoons chopped parsley


1. Scrub the potatoes, and with a swivel-bladed vegetable peeler, remove only a narrow band around the center of each potato, forming a decorative belt.

2. Bring 1 inch of water to a boil in a steamer. Place potatoes on tray and stem for 10 to 15 minutes. The potatoes are done when they offer little resistance if pierced with a paring knife or fork.

3. Remove the potatoes from the steamer and place on a warmed platter. Pour butter over them. Sprinkle with lemon juice and parsley and serve.


6 to 8 servings