Prep 5 mins
Cook 25 mins
From one of my international cooking e-books, I'm sharing this because it looks delicious though I am cutting sugar these days. The only things I altered was just to use less butter, 2-3 tablespoons, instead of 1 1/2 ounces (6 tablespoons) and specified 3 medium potatoes (it said 1 pound, that's about 1 pound.) Brown sugar would probably be awesome in this. Could probably be easily veganized/healthified with Earth Balance vegan margarine. Boiling potatoes is a traditional Scandanavian method of cooking them, opposed to baking and frying them in the States. These should crisp up just as nicely!
- Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
- Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you're making mashed potatoes.
- Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
- Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
- When this mixture reaches a rich golden color, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.
- This is recommended served with leg of lamb roasted in cream and flour, I don't eat meat so I'd probably eat this basic salt and pepper tofu. :D.