Minoo made this Danish Sugar-browned Potatoes specially for Paul. Paul described this potato dish to Minoo and Minoo was able to get the recipe from a Danish in a grocery store she visited. When Minoo tried the recipe at home, she ate all the potatoes by herself because they are that good.
The Danish Sugar-browned Potatoes are tender and sweet. They pair well with roast beef, chicken, pork or lamb.
- 12 – 15 Parisian potatoes
- 1/2 cup sugar
- 1/2 cup butter
Click on Read More for the instructions.
|Boil the potatoes in salted water until fork tender, about 20 minutes.
Remove, drain and allow to cool slightly.
|The peeling of the potato skin does need a lot of helping hands.|
|In a large frying pan, brown sugar over medium-low heat just until sugar begins to darken around the edges and start to caramelize.|
|Stir in the butter until the mixture is smooth and slightly bubbling.|
|Add the potatoes to the pan, shaking the pan to coat them evenly with the caramelized butter. Allow the potatoes to brown briefly, 5 to 10 minutes. At the end of the cooking, the caramelized butter should have reduced and thickened to just enough to coat the potatoes.|