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.
Caramelized Potatoes
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.
2 Servings
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.
Where I grew up in a Danish community we called these brunacatufla (sp?). My sister and I like 'em served with salmon patties. Only difference, we made 'em with granulated sugar.
ReplyDeleteMaybe your recipe was more like this one that we also like that you can see here:
DeleteSukkerbrunede Kartofler
Thanks for the information and comment.