Caraway Parsley Potatoes
Food As Art with Jane Ellen Sexton
- 2 1/2 Lbs. Small Red Potatoes (about 24)
- 1 Tbsp. Caraway Seeds
- 1 1/2 Tbsp. Unsalted Butter
- 2 Tbsp. Minced Fresh Parsley Leaves
- Simmer cleaned potatoes, covered with water by 2 inches, in a 3 to 4 quart saucepan.
- Cook 12 to 15 minutes, until tender, and drain in a colander.
- While potatoes are cooking, dry roast caraway seeds in a small heavy skillet until fragrant and slightly darker, being careful not to burn them, 3-4 minutes.
- Transfer seeds to a small bowl to cool.
- With a mortar and pestle, or in an electric spice grinder, grind seeds coarse.
- In a large heavy skillet melt butter over moderately low heat.
- Add potatoes, stirring and shaking skillet to coat.
- Sprinkle potatoes with ground seeds, parsley, and salt and pepper to taste.
- Stir, shaking skillet occasionally, to coat.
- Serve.