Potatoes Roasted on Salt, Caraway, and Cumin

Ingredients

• 0.5 teaspoon pepper black
• 1.3 teaspoons caraway seeds divided
• 0.5 teaspoon cumin seeds 
• 1 pound potatoes red quartered
• 1.5 cups rock salt 
• 1 tablespoon stick margarine 

Equipment

• sauce pan
• oven

Directions

1. Preheat oven to 42
2. Cook 1/4 teaspoon caraway seeds in a small saucepan over low heat 1 minute or until toasted.
3. Add butter, and cook until melted; set aside.
4. Spread rock salt evenly in the bottom of a shallow 3-quart casserole.
5. Sprinkle 1 teaspoon caraway seeds, cumin seeds, and pepper over rock salt. Arrange the potatoes over salt mixture.
6. Bake at 425 for 35 minutes or until tender.
7. Remove potatoes from salt mixture; discard salt mixture.
8. Combine the butter mixture and potatoes; toss to coat.