Ingredients

The following ingredients have 4 Servings
  • 2 pounds (1 kilogram) small new potatoes
  • 1/3 cup (70 grams) granulated sugar
  • 3 tablespoons (44 grams) unsalted butter
  • 1 tablespoon (15 milliliters) water (optional)

Instruction

  • Bring a large pot of water to a boil. Add the potatoes and boil until just tender, but still firm when pierced with a fork, about 15 minutes. Drain and allow to cool.
  • Once they are room temperature, peel the potatoes and transfer to the refrigerator. Allow to cool completely, 1 to 2 hours.
  • In a large, heavy-bottomed pan, add the sugar in an even layer and place over medium low heat.
  • Allow the sugar to caramelize and turn golden brown without stirring.
  • Once thoroughly melted and golden, stir in the butter just until melted and well combined.
  • Immediately add the peeled potatoes. If the mixture is too dry, carefully add 1 tablespoon (15 milliliters) of the water.
  • Gently toss the potatoes to thoroughly coat in the sauce.
  • Cook, lightly tossing to evenly coat occasionally, until most of the liquid has evaporated to create a glaze on the potatoes, about 10-15 minutes.
  • Serve immediately.