Potatoes Roasted on Salt, Caraway, and Cumin

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 25%
  • Fat: 2.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 15.6g
  • Fiber: 1.8g
  • Cholesterol: 6mg
  • Iron: 1.5mg
  • Sodium: 265mg
  • Calcium: 19mg


  • 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


  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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