Potatoes Roasted on Salt, Caraway, and Cumin



5 servings (serving size: 1/2 cup)

Recipe from

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Nutritional Information

Calories 91
Caloriesfromfat 25 %
Fat 2.5 g
Satfat 1.5 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 2.2 g
Carbohydrate 15.6 g
Fiber 1.8 g
Cholesterol 6 mg
Iron 1.5 mg
Sodium 265 mg
Calcium 19 mg


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


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.

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.

October 2000
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