Baked baby potatoes with caraway seeds

Baby baked potatoes

This is the last recipe that I’m posting from my Christmas dinner. I made it as a side veggie dish but you can make it on any day and serve it with some white cheese and a salad for dinner.  Cook the potatoes  in a Dutch Oven (“gastra” in Greek) without any water and add caraway seeds for a nice kick in the taste. I used less that the recipe called for because I wasn’t sure how strong the flavor would come out  but next time I’ll be more generous.  Don’t hesitate to use a whole garlic, either.



  • 2 pounds baby potatoes
  • 5 carrots
  • 1 garlic (all of it)
  • ¼ cup olive oil
  • juice from one lemon
  • 1 tablespoon fresh rosemary
  • 1 tablespoon caraway seeds
  • sea salt and pepper to your taste

How to make it: Wash the potatoes and boil them in hot water for about 5 minutes. Put the potatoes in the Dutch Oven. Add the olive oil to the hot potatoes, spreading it evenly so all the potatoes get some.  Add the carrots. Wet the garlic head with some water. Break it into cloves and add the cloves in the dish without peeling them. Add the lemon juice, rosemary, caraway seeds, salt, and pepper. Cover with the lid and cook at pre-heated oven at 360F/180C for about 45 minutes or until fork tender.

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