Categories: Vegetables, German 
      Yield: 4 servings 
  
    500 g  Potatoes (a generous lb)                 Pepper to taste 
      1 l  Water (a generous quart)            1 tb Caraway seed 
           Salt to taste                   
  
  Peel the raw potatoes, slice them, and boil in very salty water until 
  tender.  Drain the water.  Scatter the caraway seed over the potatoes, 
  cover, and on low heat, let dry for 2 to 3 minutes.  The potatoes are 
  served in a bowl, and frequently the cook would pour melted butter over 
  them. 
   
  SALZKARTOFFELN:  As above, but omit the caraway seed. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92