Icelandic Caramel Potatoes

1. 1

   Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.

2. 2

   Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you're making mashed potatoes.

3. 3

   Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.

4. 4

   Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.

5. 5

   When this mixture reaches a rich golden color, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.

6. 6

   This is recommended served with leg of lamb roasted in cream and flour, I don't eat meat so I'd probably eat this basic salt and pepper tofu. :D.

* Per serving · 4 servings · Values may vary.

No additional tips available.