| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes Red Bliss #2; peeled |
| 1/2 |
c |
Oil or "red fat" |
| 2 |
tb |
Caraway seed |
| 4 |
tb |
Butter |
|
|
Salt and pepper |
INSTRUCTIONS
* Heat the oil in a roasting pan in a 400 degree F oven.
* Add the small peeled potatoes, and roast about an hour, till they are
well browned and crisp on the outside, and tender inside. Be sure to shake
the pan a few times during the process to brown potatoes evenly.
* Add the caraway seeds and butter, shake well to coat potatoes with butter
and seeds, season with salt and pepper.
Red Fat is stock fat from brown stock that has had paprika, onions and
garlic cooked with it. It is often strained from goulash.
Mixed with ground onions and garlic,it gives a wonderful flavor to roasting
chickens, potatoes, etc. I also use it in making chopped liver.
Notes: Goes well with roasted and braised meats.
(c)1996, Steve K. Holzinger. All rights reserved.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98,
converted by MM_Buster v2.0l.
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