Potatoes Roasted on Salt, Caraway, and Cumin

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<mx2 source= " MasterCook 5.0 " date= " October 30, 2000 " >

<Summ>

<Nam>

Potatoes Roasted on Salt, Caraway, and Cumin

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<RcpE name= " Potatoes Roasted on Salt, Caraway, and Cumin " author= " Michele Anna

Jordan " >

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<![CDATA[

* Exported from MasterCook *

 

Potatoes Roasted on Salt, Caraway, and Cumin

 

Recipe By :Michele Anna Jordan

Serving Size : 5 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

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.

 

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

 

Calories 91 (25% from fat); Fat 2.5g (sat 1.5, mono 0.7g, poly 0.2g); Protein

2.2g; Carb 15.6g; Fiber 1.8g; Chol 6mg; Iron 1.5mg;

Sodium 265mg; Calc 19mg

 

Source:

" Cooking Light, October 2000 "

S(Formatted by):

" KES on 10/30/00 "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

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<Serv qty= " 5 " />

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<CatS>

<CatT>

Vegetables

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</CatS>

<IngR name= " caraway seeds " unit= " teaspoons " qty= " 1 1/4 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " butter or stick margarine " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " rock salt " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " cumin seeds " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " small red potatoes " unit= " pound " qty= " 1 " >

<IPrp>

quartered

</IPrp>

</IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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

</DirT>

<DirT>

Calories 91 (25% from fat); Fat 2.5g (sat 1.5, mono 0.7g, poly 0.2g); Protein

2.2g; Carb 15.6g; Fiber 1.8g; Chol 6mg; Iron 1.5mg;

Sodium 265mg; Calc 19mg

</DirT>

</DirS>

<Srce>

Cooking Light, October 2000

</Srce>

<AltS label= " Formatted by " source= " KES on 10/30/00 " />

</RcpE></mx2>