1 Review

The hardest part of making these potatoes is watching to make sure that your carmelized sugar doesn't get too dark (mine probably did) and waiting for it to get cool enough to eat without burning your tongue. I discovered I'm not fond of carmelized sugar...it is probably an acquired taste on potatoes.

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CarrolJ June 07, 2010
Sukkerbrunede Kartofler (Swedish Caramelized Potatoes)