Danish Caraway Potatoes

"Posted for ZWT6, adapted from Christian's Danish Recipes."
photo by Galley Wench photo by Galley Wench
photo by Galley Wench
photo by Leggy Peggy photo by Leggy Peggy
photo by COOKGIRl photo by COOKGIRl
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by NorthwestGal photo by NorthwestGal
Ready In:




  • Boil potatoes until tender in salted water.
  • Drain and peel potatoes.
  • Garnish with parsley and dill.
  • Serve with melted butter mixed with the caraway seeds.

Questions & Replies

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  1. The Wallaces have done it again! Wonderful, lovely potatoes that beg to be eaten right away. I followed another reviewer and melted the butter in the cast-iron skillet. Yum, this is goodness on a fork, and wish we had more. Mine cooked in about 25 minutes as well, and the butter, caraway, and dill, topped off with parsley just made this dish over the top! Made for ZWT #6
  2. The perfect dish . . . served with Recipe #152058! Used your ingredients, however instead of pre-cooking the potatoes I melted the butter in a cast-iron pot and added the potatoes. Covered and cooked on low for approximately 25 minutes, shaking the pan every 5 minutes or so. Added the herbs just before serving. YUMMY! Made for ZWT #6
  3. Superb side dish. I made one-third of a batch with new kipfler potatoes. Very tasty. Thanks for posting.
  4. "These are delicious". (Mr. Cookgirl.). Yes, they are! For this recipe I substituted a combination of red potatoes, purple and gold. The caraway seeds were slightly crushed to release their flavor and infused for about 15 minutes in the melted butter. (In the hot summer months I will sub olive oil for butter but infuse the caraway in teh same manner.) Fresh parsley from the garden. Making this again soon! Reviewed for ZWT #6.
  5. I really enjoyed the flavor of the caraway seed in this dish. The only thing I did differently was to leave the skins on the potatoes (as I've always been led to believe they're good for you). But I otherwise stuck to the recipe, and they were delicious! Thanks, TheWallaces. Made for Zaar World Tour #6.



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