Potatoes Roasted on Salt, Caraway, and Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 1/4 teaspoons caraway seeds, divided |
1 tablespoon butter or stick margarine |
1 1/2 cups rock salt |
1/2 teaspoon cumin seeds |
1/2 teaspoon black pepper |
1 pound small red potatoes, quartered |
Directions:
1. Preheat oven to 425°. Cook 1/4 teaspoon caraway seeds in a small saucepan over low heat 1 minute or until toasted. Add butter, and cook until melted; set aside.
2. Spread rock salt evenly in the bottom of a shallow 3-quart casserole. Sprinkle 1 teaspoon caraway seeds, cumin seeds, and pepper over rock salt. Arrange the potatoes over salt mixture. Bake at 425° for 35 minutes or until tender. Remove potatoes from salt mixture; discard salt mixture. Combine the butter mixture and potatoes; toss to coat.
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