5-Minute Buttery Pan-Steamed Breakfast Potatoes
293kcal
Ingredients
- 4-5 small Potatoes, peeled and sliced into medium rounds
- ¼ cup Water
- 1 tbsp Butter
- 1 tsp Paprika
- 1 tsp Dried thyme
- ¼ tsp Black pepper
- 1 tsp Salt to taste
Equipment
- Non-Stick Skillet with a Tight Lid: Essential for the pan-steaming method.
- Sharp Chef's Knife or Mandoline: To get those perfectly thin potato slices.
- Thin Spatula: For flipping the potatoes gently without breaking them.
- Paper Towels: To dry the potato slices before cooking (prevents splattering!).
Method
- Peel the potatoes and slice them into rounds (not too thick, not too thin). Arrange them neatly in a single or slightly overlapping layer in a shallow pan or skillet.
- Pour the water over the potatoes and add the tablespoon of butter in the center.
- Cover the pan with a lid and place it over medium heat. Let it cook covered until the butter has completely melted.
- Once the butter is melted, open the lid and sprinkle the paprika, thyme, and black pepper evenly over the potatoes.
- Close the lid again. Reduce the heat to the lowest setting on your smallest burner. Let it simmer until the potatoes have absorbed all the water.
- Check the potatoes with a fork. If they are tender and the water is gone, they are ready! (If they need more time, add a tiny splash of water and cover for another minute).
- Serve hot directly from the pan for that authentic rustic look.
Nutrition
Calories293kcalCarbohydrates66gProtein7gFat1gSaturated Fat0.2gPolyunsaturated Fat0.2gMonounsaturated Fat0.1gTrans Fat0.01gSodium1530mgPotassium1462mgFiber8gSugar6gVitamin A518IUVitamin C67mgCalcium70mgIron4mg
Notes
Slice the potatoes evenly and not too thick. Thin, uniform slices cook much faster and allow the potatoes to soften quickly during the short steaming time.