ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potatoes Roasted on Salt, Caraway, and Cumin

Yield 5 servings (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

  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.