Danish Caramelized Potatoes with Butter

What you need

• 1 kg (2 1/4 lb) small waxy potatoes, similar in size, about 3-4 cm (1 1/4-1 1/2 in) wide
• 150 g (3/4 cup) granulated sugar
• 50 g (3 1/2 tbsp) butter
• salt, for the cooking water and to finish

Method

Restated from the original video

1. 1

   Put the potatoes in a pot with their skins on, cover with cold water and add a good pinch of salt. Bring to a boil and cook until tender, 15-20 min.

2. 2

   Drain and let them cool until you can handle them, then peel. They can be boiled a day ahead and chilled; bring them to room temperature before using.

3. 3

   Pat the peeled potatoes dry so the caramel will cling.

4. 4

   Spread the sugar in an even layer in a wide, heavy frying pan over medium heat. Leave it alone without stirring until the edges liquefy, 4-5 min.

5. 5

   Tilt the pan to swirl the melted sugar over the dry patches. Keep going until all of it is liquid and amber, 1-2 min more. Watch closely, because it burns fast.

6. 6

   Add the butter and stir it into the caramel until melted and smooth. It foams and may look split for a moment.

7. 7

   Add the potatoes and turn the heat down to medium-low. Roll them gently in the caramel until each one is glossy and deep golden brown, 8-10 min. If the caramel turns thick or sticky, add 1 tbsp of water.

8. 8

   Sprinkle with a little salt and serve hot as a side with roast meats.

Imported from rigeligtsmor.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.