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Kuemmelkartoffel (caraway potatoes)

Yield: 4 Servings

Ingredients:

• 500 g Potatoes (a generous lb)
• 1 l Water (a generous quart) Salt to taste Pepper to taste
• 1 tb Caraway seed

Instructions:

Peel the raw potatoes slice them and boil in very salty water until tender. Drain the water. Scatter the caraway seed over the potatoes cover and on low heat let dry for 2 to 3 minutes. The potatoes are served in a bowl and frequently the cook would pour melted butter over them. SALZKARTOFFELN: As above but omit the caraway seed. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel Allgaeuer Zeitungsverlag Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer Cooking Echo 9/92

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