Boiled New Potatoes With Sage And Caraway
serves 6-8
Recipe from Andrew Schloss
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.
