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Easy
By Lucy Madden
Published 2015
This is a traditional Danish way of cooking potatoes and is usually made with very small new potatoes. If you can’t get these, you can use old potatoes, but cut them into small, even-sized pieces. I cook these in a heavy, flat-bottomed wok.
Wash the potatoes well. Do not peel. Melt the sugar gently until it just turns brown and then stir in the butter. Add the potatoes and cook very gently over a lowish heat, turning the potatoes frequently so they are coated with the caramel. Sprinkle with sea salt and serve.