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Caramelized potatoes
Preparation info
- Serves
4-6
- Difficulty
Easy
Appears in
Published 2008
This unusual potato dish - originating in Scandinavia - goes beautifully with strong, richly flavoured meats. Although it sounds as if it might be a sweet dish, the caramel turns the potatoes dark, with an almost bitter, chicory-like finish.
Ingredients
Method
Cook the potatoes in their skins in boiling water until just tender. Cool and slip off the skins. Cut into halves or wedges.
Take a large frying pan and add the sugar. Wait for the sugar to melt, then cook it, stirring occasionally, until it melts to a dark gold colour. Add the butter and salt, stir until melted, then add the potatoes. At first it will appear a disaster - the caramel wi