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Boiled New Potatoes With Sage And Caraway

serves 6-8

Tender new potatoes don't need much more than a few herbs and a little butter to make them delicious. Use leftovers for a Russian-herring salad or potato-salmon soup.

This recipe is part of Andrew Schloss's Sunday Dinners.



ingredients

18 large new potatoes, scrubbed and quartered (about 4 pounds)
4 tablespoons butter
10 fresh sage leaves, stemmed and chopped
1/2 teaspoon caraway seed, crushed

timer

prep: 40 minutes
total: 40 minutes

tools

large pot
small pan

instructions

1. Bring a large pot of water to a boil. Cook the potatoes for 25 to 30 mintues, or until tender. Drain.

2. Melt the butter in a pan with the sage and caraway seed. Toss with the melted butter mixture. Season with salt and pepper to taste.



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