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Sugar Browned Potatoes
Appears in
By Jennifer Paterson and Clarissa Dickson Wright
Published 1998
This is a different way of serving new potatoes and is particularly good with the tasteless new potatoes you buy out of season or you know where! Do not, for instance, waste Jersey royals on this recipe. It is also a good way for re-heating cooked left over new potatoes.
Ingredients
Method
Scrape the potatoes and cook until tender. Do not under or overcook, either is a crime.
In a heavy pan melt the butter, add the sugar and cook over a low heat until the sugar begins to caramelise. Add the potatoes and make sure they become well coated in the caramel. Continue this process until the caramel is a good rich brown. Serve at once.