Caraway Parsley Potatoes

1. 1

   Peel potatoes and in a 3- to 4-quart saucepan cover with salted cold water by 2 inches.

2. 2

   Simmer potatoes until just tender, 12 to 15 minutes, and drain in a colander.

3. 3

   While potatoes are cooking, in a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 to 4 minutes.

4. 4

   Transfer seeds to a small bowl and cool.

5. 5

   With mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.

6. 6

   In a heavy skillet melt butter over moderately low heat and add potatoes, stirring and shaking skillet to coat.

7. 7

   Sprinkle potatoes with ground seeds, parsley, and salt and pepper to taste and stir, shaking skillet occasionally, to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.