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Jekka's Herb Cookbook
by Jekka McVicar

This early autumn dish epitomizes how using herbs can simply transform a dish. The aroma of the caraway seeds as they roast will enhance the potatoes and bring everyone to the table. Serve with crispy bacon slices and sour cream or creme fraiche.
Serves 4


    • 16 small potatoes (red or Yukon Gold)
    • 2 tbsp (30 ml) olive oil
    • 1 tbsp (15 ml) caraway seeds
    • 1 tbsp (15 ml) sea salt
    • Freshly ground black pepper


Preheat the oven to 400°F (200°C).

Wash and dry the potatoes, then pierce the skins a couple of times to enable the steam to escape during cooking. Toss the potatoes in olive oil in a roasting pan, making sure they are well covered, then sprinkle with the caraway seeds, sea salt and pepper.

Place the pan in the oven and roast for 35 to 45 minutes, until cooked and golden brown


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