This recipe is a quick, delicious way to use canned potatoes. If you don’t have any, cook your own, cool and peel them. Waxy white or red small potatoes work best if you don’t have canned ones.
These are even more delicious than caramelized carrots, because the potatoes aren’t sweet themselves.
You definitely want to use a non-stick skillet for these, and don’t burn yourself with the hot caramel.
We enjoyed them with a grilled sausage and sauerkraut.
1 pint small potatoes -- or can (16 ounce)
1 tablespoon butter
¼ cup Brown Sugar -- packed
Rinse and drain your potatoes well and dry with a paper towel. If they aren’t all similar in size, cut any large ones in half.
Melt butter in a skillet.
Stir in the brown sugar and heat over medium heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize.
Add potatoes and cook 3-5 minutes (until heated through), turning over once or twice. I cover mine between stirring.
Per Serving: 155 Calories; 6g Fat (32.6% calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 1 Other Carbohydrates.