Kummel Kartoffeln

Another recipe which I learnt in Austria, super easy, whose characteristic is that it calls for two ingredients only!

Ingredients:
(serves 2)
6 small potatoes, such as new potatoes
3 handfuls of kummel, also known as caraway

Method:
Preheat oven to 150°-180° and wash the potatoes, because they will be cooked with their skins. Pat dry and cut them into thin slices, up to 1 cm. Place the kummel on a plate and pass the slices on it, on both sides, as you were bread-coating them. Finally, arrange them on a baking tray, lined with baking paper, and bake for about 30min, or until potatoes are done and slightly browned.
It’s a nutritious side dish, but light, or a very tasty appetizer. I served the potatoes dipped in a sauce made ​​of soy yogurt, chives, salt and pepper.

Comments:
The kummel, or caraway (which should be written with the umlaut on the u, but I can not find it on the PC!) has fruits very similar to those of cumin, but it tastes very different, almost reminds anise. I find it at the super amongst the other spices, and with potatoes is delicious!

Chef: Dida from VeganBlog

1. EleonoraNW3 4 April 2011 at 05:45

   

   I have been wondering for a while what caraway is, as I see it quite often in shops and groceries… now I know it! I don’t like anise that much really, but I’m too curious! I bet I’ll end up buying it 😉

   
   
2. Cassandra78 4 April 2011 at 13:42

   

   Seems so yummy! I love simple tastes