Caraway Potatoes

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Preparation info

  • 6 to 8

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ΒΌ cup butter
  • 4 cups (two 1-pound cans) small potatoes
  • 2 tablespoons caraway seeds
  • 2 tablespoons grated onion
  • 1 teaspoon salt
  • ΒΌ teaspoon freshly ground black pepper
  • Β½ teaspoon paprika

Method

Melt the butter in a pan. Add the potatoes and remaining ingredients and heat, occasionally shaking the pan, until the potatoes are lightly browned.

Part of

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