Skip to main content
Wine And Drink
You are here
» Caraway Potato
Caraway Potato Recipes
GETTING READY 1. Preheat oven to 450 degrees F. MAKING 2.Quarter all the potatoes and then cut them crosswise to get 8 sections of each. 3. Scoop away the flesh leaving about 1 8 inch on the skins. 4.The flesh can be used later or discarded. 5.Spray both sides
Caraway Jack Potato Skins
Scrub but do not peel potatoes. Slice them crosswise about one inch thick. Lay them in an oiled casserole. Brush potatoes with oil. Sprinkle them with salt pepper and caraway seeds. Bake in preheated oven for 45 minutes to an hour until nicely browned.
1 Peel the potatoes and cook them in boiling salted water for 15 20 minutes until just tender. Drain the cooked potatoes rinse them in cold water and drain again. Cut the potatoes into chunky pieces. 2 Peel and slice the onion and separate the slices into
Caraway Sauteed Potatoes
1. In 9 inch nonstick skillet melt margarine over medium heat add 1 teaspoon flour and stir quickly to combine. Continuing to stir gradually add broth and cook stirring constantly until mixture thickens about 1 minute. 2. Add parsley caraway seed salt and
Cut potatoes in half or cut crosswise in 2 inch slices if very large. Cook in boiling water until tender. Drain and arrange in shallow baking dish. Pour butter or margarine over potatoes. Sprinkle generously with salt pepper and caraway seeds. Bake at 400
Caraway Seed Potatoes
Combine all ingredients. Stir well to coat. Place in ungreased 13 x 9 x 2 inch pan. Bake at 400 for 1 hour or until tender. Stir occasionally.
Roasted Caraway Potatoes