No. 601 — Very Young New Potatoes
English historical translation of Molokhovets recipe No. 601 from the 1901 Russian cookbook, retaining original methods and measures.
Very young potatoes dug in May or June are not peeled with a knife, but washed and rubbed with a clean coarse cloth sprinkled with salt, sufficient to remove the very thin skin.
Because these potatoes contain considerable moisture, the author advises against boiling them in water. Just before use, put the peeled potatoes in a saucepan with one spoonful of fresh butter, finely chopped green parsley and salt.
Cover and place the potato saucepan inside another saucepan or sauté pan containing boiling water. Steam, covered, for twenty to thirty minutes, depending on the quantity, and sprinkle with greens before serving.
If desired, add sour cream, bring to the boil once or bake briefly with it. The author notes that older potatoes can be prepared in the same way.