Potatoes Roasted on Salt, Caraway, and Cumin

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

Preparation

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.