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.