Pond plants

Steaming potatoes - this is how it's done properly!


Washing, peeling, chopping - potatoes cannot be consumed without prior processing. To get the most of the vitamins, you can steam the potatoes instead of boiling them. We explain how this works correctly here.

Important vitamins are preserved when steaming

Potatoes, like other vegetables, offer a lot of vitamins. As soon as you heat them up and prepare them for consumption, many of these vitamins are lost. Whether with a steam cooker or a special sieve - potatoes can be steamed very easily, also called cooking.

Steaming is not only a wonderful way to prepare vegetables, you can also cook meat, fish and cereals. When steaming, take advantage of the water vapor. The food is not in the water like in conventional cooking, but is heated by the rising steam.

With this method, vitamins and minerals are almost completely retained in the potatoes. The fat-soluble vitamins, such as provitamin A (beta-carotene) and vitamin E are only released as a result and are thus available to the human organism.

Steaming is quick and with little effort
To ensure that the potatoes in the saucepan are not in the water, you must have an appropriate steaming insert. It is a kind of sieve, which can simply be hung in the pot. You can get the steam inserts in the trade from sheet metal or wire mesh (order cheap here). Asians, for example, use inserts made of natural bamboo.

When steaming, it is important that the water is only poured into the saucepan so high that it cannot reach the potatoes in use even when boiling.

Steaming potatoes - step by step

  • Do not peel the potatoes before steaming, because there are numerous valuable ingredients in the bowl.
  • Only fill the saucepan with enough water to cover the lower third. Expect approximately 125 ml of water per kilogram of potatoes. Add some salt and then bring it to a boil.
  • Place the unpeeled potatoes in the steam insert, hang them in the pot and close them tightly with the lid. As soon as steam rises, you can reduce the heat.
  • The potatoes must now be steamed for 20 to 30 minutes. The lid should not be removed for the first 20 minutes, as this will interrupt the cooking process.
  • After the 20 minutes, you can prick a potato with a knife or fork to see if they're already soft enough.

Preparation in a steam cooker or pressure cooker

You can of course also use a steamer to steam. You can get these either as high-quality built-in devices or as table-top devices at a relatively low price. You can also use the pressure cooker to prepare your potatoes. This method is similar to steaming. Only the temperatures are a little higher here, so that the preparation is also faster.

»Order the steamer free of charge here