Caraway Parsley Potatoes

Food As Art with Jane Ellen Sexton

  1. Simmer cleaned potatoes, covered with water by 2 inches, in a 3 to 4 quart saucepan.
  2. Cook 12 to 15 minutes, until tender, and drain in a colander.
  3. 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.
  4. Transfer seeds to a small bowl to cool.
  5. With a mortar and pestle, or in an electric spice grinder, grind seeds coarse.
  6. In a large heavy skillet melt butter over moderately low heat.
  7. Add potatoes, stirring and shaking skillet to coat.
  8. Sprinkle potatoes with ground seeds, parsley, and salt and pepper to taste.
  9. Stir, shaking skillet occasionally, to coat.
  10. Serve.


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