1 Wash potatoes; peel strip from top to bottom of each potato on both sides.2 Place potatoes in 2-quart saucepan. Sprinkle with caraway seeds, salt, pepper and cardamom. Pour buttermilk over potatoes to completely cover.3 Bring to boil. Lower to simmer; cook until potatoes are firm-tender, about 25 minutes.4 Remove potatoes from buttermilk, removing as much milk curd clinging to potatoes as possible. Place potatoes in serving bowl.5 Toss potatoes with melted better and parsley.

Recipe courtesy of Recipe courtesy of Anthony Seta, Vice President of Product Development and Innovation, Bonefish Grill, Tampa, FL

Source: Idaho Potato Commission