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Caramelized Potatoes

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Ingredients

  • Potatoes - as many as you like/need
  • Sugar - enough to cover a frying pan (this will make more sense when we get to it)
  • A bit of butter - about a tablespoon's worth, cut into small bits
  • Water - 1/2-1 tablespoon
  • Frying pan with a lid.
  • Stirring utensil which isn't made of wood (it can be difficult to clean off the caramelized sugar)

Details

Adapted from the-pickled-herring.blogspot.com

Preparation

Step 1


Boil your potatoes in salted water until they are just cooked through, don't overcook them. Smallish potatoes are best. It's best to boil the potatoes in their skin and then peel off the skin afterwards. If your potatoes are larger than 5cm/2" cut them in half. Let the potatoes cool down completely before proceeding.



When caramelizing the potatoes it's important that the frying pan is only just large enough to fit the potatoes, this will help keep in the heat and prevent the sugar from crystalizing.


Cover the frying pan in sugar, should be about 1cm/ 3/8" thick. Give or take, it doesn't have to be that thick all over. Turn on the heat, medium heat, and let the sugar melt. Don't stir the sugar, just let it melt in its own good time. For a while it will look like nothing is happening, but resist that temptation to stir the sugar! Make sure that the sugar doesn't burn.


Once all the sugar is melted quickly add the butter and water and stir it into the melted sugar. Then immediately add the potatoes.


Make sure the potatoes are covered in the sugar mass. You might want to scoop the caramelized sugar onto the potatoes. Put the lid on the frying pan and turn the heat to low. After 5 minutes stir the potatoes and scoop more caramelized sugar onto the potatoes if necessary. Pop the lid back on and leave for another 10-15 minutes. The potatoes should start to look nicely browned by now. If the caramelized sugar isn't sticking that much to the potatoes, turn the heat down a little bit more and leave for a bit longer.

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