Steaming is a simple, quick method for preparing Yukon Gold potatoes which preserves their excellent flavor and nutrients. Place one layer of potatoes ( Yellow Finn, Purple Peruvian, or Bintje are also great varieties for steaming) in a wide pot with a lid. Add just enough fresh water to cover.
Bring to a simmer, lower heat, and continue to steam gently for about twenty minutes; then test a potato with a chopstick or fork. It should be tender but not mushy. (Length of cooking time will depend on the size of the potatoes, which is why I prefer to buy smaller ones).
When potatoes are done, remove from pan. It's easy to peel the potatoes when cool enough to handle; those which are not for immediate use may be left unpeeled and stored in the fridge to be added to salads, soups, or as instant snacks.
One of my favorite ways to serve steamed potatoes is to cut them into halves or quarters and serve with a mound of freshly cooked leafy greens such as spinach or arugula. Arrange steamed greens in a pre-heated shallow ceramic bowl, surround with potato pieces, sprinkle with a little olive oil , sea salt and if available, some fresh or dried herbs like marjoram, oregano, or basil. Serve immediately.