CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
2 |
lb |
Potatoes, Red Bliss #2, peeled |
1/2 |
c |
Oil |
2 |
tb |
Caraway seeds |
4 |
tb |
Butter |
|
|
Salt & pepper |
INSTRUCTIONS
source - Electronic gourmet guide
1. Heat the oil in a roasting pan at 400*
2. Add the small peeled potatoes and roast about an hour. till they arre
well browned and crisp on the outside, and tender on the inside. Be sure to
shake the pan a few times during the process to brown potatoes evenly.
3. Add the caraway seeds and butter - shake well to coat potatoes with
butter and seeds. Season with salt and pepper.
Posted to JEWISH-FOOD digest V96 #113
From: alotzkar@direct.ca (Al)
Date: Sat, 28 Dec 1996 16:22:26 -0800
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”