Simple, flavorful and buttery, these potatoes make a great side with many dishes, including potroasts and seafood.

Kuemmelkartoffel (Caraway Potatoes)
Recipe type: Potato Dishes
Serves: 4
  • 500 grams potatoes (a generous pound)
  • 1 liter water (a generous Quart)
  • salt to taste
  • pepper to taste
  • 1 Tablespoon caraway seed
  1. Peel the raw potatoes, slice them, and boil in very salty water until tender. Drain the water.
  2. Scatter the caraway seeds over the potatoes, cover, and on low heat, let dry for 2 to 3 minutes.
  3. The potatoes are served in a bowl, and frequently the cook would pour melted butter over them.
  4. SALZKARTOFFELN: As above, but omit the caraway seed.
Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel

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