Danish Caramelized Potatoes
24 small new potatoes
1/2 cup (125 ml) sugar
1/4 lb (125 g) unsalted butter, melted
Salt and freshly ground black pepper to taste
Boil the unpeeled potatoes in enough salted water to cover for 15 to
20 minutes, until tender. Drain and allow to cool a little, then
peel. Melt the sugar in a heavy skillet over low heat until it turns
to a light brown caramel. Be careful not to let the sugar become too
dark, which can happen very quickly, as it will become bitter. Stir
in the melted butter and add as many potatoes as will fit without
crowding the pan. Shake the skillet constantly to roll the potatoes
around and cover them completely with the caramel. Remove the
potatoes to a heated serving dish and repeat until all the potatoes
are coated. Season with salt and pepper. Serves 6 to 8.