Recipe by Cooking Light October 2000

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

91 calories; calories from fat 25%; fat 2.5g; saturated fat 1.5g; mono fat 0.7g; poly fat 0.2g; protein 2.2g; carbohydrates 15.6g; fiber 1.8g; cholesterol 6mg; iron 1.5mg; sodium 265mg; calcium 19mg.
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