LIBBIE'S FRIED POTATOES WITH CARAWAY
Make and share this Libbie's Fried Potatoes With Caraway recipe from Food.com.
Provided by Dienia B.
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cube potatoes.
- Boil until tender; drain.
- Melt butter in pan.
- Add cooked potatoes; brown.
- Add caraway and cook a little longer.
Nutrition Facts : Calories 394.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 124, Carbohydrate 66, Fiber 8.8, Sugar 2.9, Protein 8
OVEN ROASTED CARAWAY POTATOES
I needed another fried potato recipe and, with the help of a fig tree in Texas, came up with this one.
Provided by Dienia B.
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat potatoes and shallots with warmed bacon grease in a bowl.
- Put potatoes on a baking sheet.
- Season with salt, pepper, caraway, and paprika.
- Stir around to coat.
- Bake uncovered for 30 minutes, stirring every so often.
CARAWAY PARSLEY POTATOES
Categories Herb Potato Side Quick & Easy Low/No Sugar Gourmet
Yield Serves 6
Number Of Ingredients 4
Steps:
- Peel potatoes and in a 3- to 4-quart saucepan cover with salted cold water by 2 inches. Simmer potatoes until just tender, 12 to 15 minutes, and drain in a colander.
- While potatoes are cooking, in a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 to 4 minutes. Transfer seeds to a small bowl and cool. With mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.
- In a heavy skillet melt butter over moderately low heat and add potatoes, stirring and shaking skillet to coat. Sprinkle potatoes with ground seeds, parsley, and salt and pepper to taste and stir, shaking skillet occasionally, to coat.
ROASTED CARAWAY POTATOES
Make and share this Roasted Caraway Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 2 ingredients in a large heavy duty zip-top plastic bag.
- Mix together remaining ingredients and pour into plastic bag.
- Shake well to coat.
- Place potato mixture in an ungreased 13x9 inch pan.
- Bake at 400 degrees for 1 hour or until potatoes are tender, stirring occasionally.
POTATO, ONION AND CARAWAY CLOVERLEAF ROLLS
Categories Bread Microwave Mixer Onion Potato Bake Sauté Vegetarian Bon Appétit
Yield Makes 16
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.
- Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
- Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
- Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.
- Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
- Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)
DANISH CARAWAY POTATOES
Make and share this Danish Caraway Potatoes recipe from Food.com.
Provided by noway
Categories Potato
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender in salted water.
- Drain and peel potatoes.
- Garnish with parsley and dill.
- Serve with melted butter mixed with the caraway seeds.
CARAWAY POTATOES - KOMMENKARTOFLER
An easy side dish from Christian's Danish Recipes.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 35m
Number Of Ingredients 5
Steps:
- 1. Boil potatoes until tender in salted water. Drain. Peel. (I don't peel mine).
- 2. Garnish with parsley and dill and serve doused with melted butter to which the caraway seeds have been added.
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