Caramel potatoes

Caramel potatoes

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

Caramel potatoes are the best, and also maybe the weirdest. You either love them or hate them, and in my family we love them. The secret to perfecting them is patience. After you have added the potatoes you slowly and very gently turn them around so the caramel coats the potatoes layer by layer until they are golden brown and sticky.

Making gravy is a bit like getting dressed in winter, it's about adding layer upon layer: you little by little add salt, port, pepper, redcurrant jelly and cream until you think it is perfect. The gravy makes the whole Christmas meal come together.

Ingredients

Quantity Ingredient
2kg small potatoes
300g caster sugar
175g salted butter
pinch sea salt

Method

  1. Cook the potatoes in boiling, salted water until tender. It is important that you do not overcook them – keep them firm. Drain them, peel and leave to cool (this is best done the day before). Place the peeled potatoes in a colander, pour cold water over them and leave to drain well.
  2. Melt the sugar over a medium heat in a large, heavy-based saucepan. Don’t stir it! When the sugar is melted and golden brown like caramel, add the butter and let the mixture simmer until it becomes smooth, stirring as little as possible. Add the potatoes and gently turn them in the caramel. Cook over a low heat for 30–40 minutes, turning regularly so the caramel coats the potatoes layer by layer; serve hot.
Tags:
Scandinavian
Danish
Swedish
comfort food
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