I wanted to call these Bircher Potatoes, I really did. It’s something my mother always used to make, in this exact fashion, but upon doing a bit of research it would appear that “Bircher Potatoes” are actually something slightly different. Supposedly, they’re scrubbed, not peeled, then simply cut in half and baked, cut side down in a greased pan, resulting in a kind of roast/bake hybrid potato. Caraway seeds are still used, absolutely, and that version certainly sounds good – something to try next time methinks.
In the meantime – this version is still good, and if you like caraway seeds and roast potatoes then you’ll love these. The caraway seeds release an intoxicating aroma as they roast in the hot oil, which in turn infuses into the potatoes. The result is a bowl of crispy, golden nuggets which go with just about anything. If you’re a fan of caraway seeds then you should also check out my seed cake which also has the wonderful aroma of caraway running through it, even if the name makes it sound like something you’d stuff into a bird-feeder.
On this particular occasion I actually served them with my previous two posts’ dishes: whole roasted trout, and raw courgette and carrot salad with miso dressing. I wasn’t actually originally planning on posting these recipes, but everything turned out so well. Isn’t it nice when one meal can yield three different posts like that? It’s especially good since I sometimes feel like I’m falling into a baking trap. I seem to post a whole load of cakes, cookies, and breads. That’s not bad, sure, but I’d rather include everything, instead of just focusing on one or two kind of things, so it was nice to have three savoury recipes ready to write about.
I’m still adjusting to my new life. We’re into the last month in France now and even though it’s been almost a fortnight since I left work it’s still going to be a while before I really get used to the thought of not having that place to go to every day. Not going in to sit down at my desk. Not grabbing a coffee with my coworkers… I’ll miss it all, that’s for sure!
Enjoy the potatoes folks, I’ll be back soon!
Crispy, golden, roasted potatoes infused with the wonderful aroma of caraway
- 2 or 3 large Potatoes
- 1tbsp Caraway Seeds
- 2tbsps Peanut Oil (or Goose Fat)
- 1tsp Salt
- Start off by preheating your oven to 200 degrees Celsius. Pour the oil or goose fat into a roasting tray and place into the oven to heat up.
- Peel the potatoes. Cut into large chunks and place into a large pan of water. Bring the pan to the boil, and then allow to boil for 5 minutes before removing and draining.
- Once the oil has been heating in the oven for about 20 minutes, give the potatoes a good shake in the pan to fluff up the edges and then carefully transfer to the roasting tray. Turn the potatoes to coat them in the hot oil and then sprinkle on the caraway seeds and salt.
- Return the tray to the oven and roast for about 60 minutes, turning the potatoes every 20 minutes or so to ensure even coverage in the oil and cooking. After this time, the potatoes should be a good golden brown colour. Remove from the oven and serve immediately.