These were ok... my main problem was that the sweetness was rather too sweet for our tastes and that I expected them to get a lot browner. Sadly the most browning took place on the bottom of my pot as the sugar burned even on the lowest flame as I tried to increase the golden colour of the potatoes. I am pleased to have tried such a different recipe but disapointed that no one here really liked them much, so sadly in our home they weren't much of a success. Please see my rating system: a sad 2 stars for a recipe that didn't really work for us but that I see did work well for others so it's fair to say that personal tastes account for a LOT in some recipes. This one is obviously one of them, so DO give it a go and judge for yourself. The old motto is as usual: if you don't give New a go, you will never know... Thanks!
These were just "okay" for us. I didn't really care for the sweetness underneath the potato, but it was an easy dish to make and I'm sure others like it, we just didn't care for it. Made for ZWT3
Very easy and good recipe. My family loved these potatoes. Thanks for a great recipe. Shawna
My husband loved these potatoes. I, too, thought they were excellent. They reminded me of what I call fried cream potatoes but sweeter. I will make these again and won't change a thing! Thanks for sharing your recipe.
Curiosity got the best of me, so I made these tonight for supper. I melted the butter, added the sugar, the sugar sort of seperated and wouldn't combine, but it wasn't burnt so I added hot potatoes right out of the water, and everything foamed up. I Just kept turning, and stirring, until reduced and glistening browned, removed just at the point of burning. These are great, would go nice with chicken or ham, and chops. Will make again soon.
Absolutely loved these. Served them with a whiskey/worsteshire sauced rib eye steak. I really planned out the cooking of this recipe...I believe there are a few ways to prepare this great dish. Here's what I did...I used red boiling potatos (2 medium/large size per person) and (an hour or so before I was ready to cook them) I boiled them about 3/4 of the way done. They were NOT mushy at this stage. I let them dry out on a papertowel, I figured they would fry better if dry. Then I got out my mandoline and sliced them into discs a bit more than a 1/4 inch thick. (You could vary the thickness, from really thin to much thicker). I didn't bother peeling them. Then I melted the butter in my cast iron pan, added the sugar and "sauteed" the sugar just a minute or two (the mixture really hadn't quite turned brown yet), and then I put in a single layer of the potatoes and fried them, flipping them and browning on both sides. I did have to do them in 3 batches (I have a small pan), so I kept them warm on a plate in the oven with no problems. The end result was fabulous with the potato rounds crsipy and sweet on the edges and less so in the middle. I am being so detailed with this review because I will defintely be making these again! Thanks NC, this has been one of my favorite recipes in ZWT 3!!!
What a neat way to cook potatoes; they were great but I have to admit I only put 1 Tblsp sugar and I added fresh parsey;terrific! I made this for WT3 thanks for posting. Rita
Yummy! I only had about 4 potatoes totally just under 1 pound. So, I only used 1/2 of the other ingredients. It took almost 10 minutes in the butter/sugar to get the potatoes to the golden & carmelized stage. I thought the sugar was quite subtle. Very tasty sidedish!!
I browned the sugar and browned the potatoes in it on most sides but the result tasted pretty yucky. I don't know, maybe I did something wrong but I won't try this again. It wasn't worth the effort.
These were great, although I did a different variation on them. I made them as per the recipe, but then transferred them to a tinfoil pack and finished them on the barbeque. Fantastic!