A simply delicious way of cooking new potatoes, Kilmmelkartoffeln (kim-ell kahr-tawf-‘ln) is excellent with roast beef, chops and steaks.

4 SERVINGS lib. small new potatoes, scrubbed

4 oz. butter, melted

1 teaspoon sugar

1 tablespoon caraway seeds

2- teaspoon salt

Place the potatoes, butter, sugar, caraway seeds and salt in a medium-sized saucepan. Cover the pan and set it over low heat. Cook the potatoes for 30 to 35 minutes, shaking the pan and stirring frequently, or until they are tender when pierced with the point of a sharp knife.

Remove the pan from the heat and turn the potatoes into a warmed serving dish. Serve at once.


Kiimmelkase (kim-ell ka-say) is a German cheese flavoured with caraway seeds.

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