Steamed potatoes

Ingredients for 4 servings:

• 1 kg potatoes, waxy, large for peeling
• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• ½ tsp caraway seeds, to taste
• 2 tbsp oil (sunflower oil)
• 200 ml water
• 2 tsp vegetable broth, granulated
• n. B. herbs, fresh
• n. B. Bacon

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-fat, rustic, variations with various herbs

Peel the potatoes and dice them. Dice the onion and garlic. Heat the oil in a non-stick pan, fry the onions until translucent, add the caraway seeds and garlic, and fry briefly until the onions are light yellow. Then add the drained, still-wet potato cubes, toss or stir everything well, add a little water, and sprinkle in the instant stock. Stir again and put the lid on the pan. Sauté over moderate heat for about 15 minutes, turning the potatoes occasionally. Sauté until there is no more liquid, then let the potatoes turn golden brown. Just before serving, add the chopped fresh herbs. Variations according to your needs and taste: parsley, chives, wild garlic, sage, thyme, chervil, rosemary, or marjoram. As a further variation, you can also fry chopped bacon for a few minutes at the end.