Food of the Fifties with Ruth Chier Rosen

Caraway Potatoes

Caraway Potatoes shared Recipe from Have Cookbook Will Marry

This recipe is from Have Cookbook Will Marry, originally published in 1957. This cookbook was intended for the blushing bride, to empower her in all ways that would be new, including providing meals for a new household. Many of the recipes were meant to be truly easy to make, while delivering BIG taste.
• 3 medium potatoes
• 1 onion, grated
• 1/2 t salt
• 1 T caraway seed
• 1/2 t paprika
• 1/4 t pepper
• 1/4 lb butter

[caption id="attachment_169" align="alignright" width="176"]Have Cookbook, Will Marry Published 1957[/caption]

Wash and peel potatoes. Slice very thin and soak in cold water 1 hour. Drain and pat dry. Mix with onion, salt, pepper, paprika and caraway seed. Melt butter in frying pan. Add potatoes and cook covered for 20 minutes. Uncover and cook another 10 minutes to make bottom crusty. Place large plate over pan and invert. Slide potatoes off plate back into pan so top is now on bottom to get crusty. Cook covered 10 minutes. Serve on platter cut into wedges.

Here's another recipe from the same book: Grapes Jill

Written by fiftiesfood88 — April 09, 2013

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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