July 29, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Potatoes , Scandinavian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy more
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"Christmas time is tater time in Scandinavia (heck, any time is tater time in Scandinavia), and these ones might just be the best spuds on the planet. Small boiled potatoes, cooked in butter and melted sugar. Golden. Sticky, Sweet. Wonderful and deadly at the same time. You can always take the rebel route and have these any time of year - they're great with pork chops - just add a bit of fresh sage, cut julienne, to the coated potatoes..."
Boil and peel the potatoes. Cool off completely before the next step.
When the potatoes are completely cool, in a large frying pan (NOT teflon!) cook the sugar on moderate heat until completely melted. This will take a while, but DO NOT STIR!
Once the sugar is fully caramelized, add the butter and stir until the two are combined into a almost syrupy mixture. Add the potatoes and a little bit of water to the mixture. If the mixture starts to stiffen and form lumps, it's ok. Just turn up the heat and it will melt again. Slowly rock the pan to fully cover each potato with the syrup, continuing to cook for about 8-10 minutes.
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These were really good. I wasn't quite sure what to expect but they weren't as sweet as what I expected. Thanks for sharing, Lori. Made for CQ4.