Caramel potatoes

Caramel potatoes

By
From
The Scandinavian Cookbook
Serves
4-6
Photographer
Lars Ranek

This may seem an unusual way of cooking potatoes, but as far as my children and I are concerned, Christmas isn’t Christmas without caramel potatoes. Another essential side dish is red cabbage. Its wonderful sweet-sour-spicy flavour goes well with duck. I think the taste improves when red cabbage is prepared the day before serving.

Ingredients

Quantity Ingredient
1kg baby potatoes
150g caster sugar
90g butter

Method

  1. Boil the potatoes in a large pan of salted water until tender, then drain. Once they are cool enough to handle, peel them and leave to cool (this can be done the day before serving).
  2. Shortly before serving Christmas dinner, melt the sugar in a large sauté pan. When it is golden brown, add the butter and let the mixture simmer until it becomes a caramel, stirring as little as possible.
  3. Add the potatoes and gently turn them in the caramel until it starts to stick to them – this will take time, so be patient.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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