Danish Potatoes

Who knew I have been doing these wrong! Well maybe not wrong but my version of this recipe was to mix brown sugar with butter and fry with small potatoes until they caramelize.  This has been a constant for our holiday dinners and I always thought that was the only way to do it.  I found this in Food and Drink Magazine and absolutely love it.  Use good quality, fresh mini potatoes.

750 g very small thin skinned potatoes
3 tbsp granulated sugar
2 tbsp unsalted butter
2 tbsp water
Coarse salt

• Boil potatoes in water to cover for 8 to 10 minutes until they are not quite cooked and offer some resistance when poked with a skewer.  Drain, rinse under cold running water and cool.
• Add sugar to a saute pan large enough to later hold potatoes easily in lamas a single layer My cast iron works great for this.  Cook sugar over high heat until just melting.  Reduce heat to medium high, add butter and stir for a minute to incorporate.  Slowly add water while stirring constantly.
• Add potatoes; turn to coat with sugar mixture.  Continue cooking for 8 to 10 minutes, stirring and lifting potatoes constantly, until a rich deeply coloured caramel glaze forms on each potato.  Turn into a warmed dish; lightly sprinkle with pinches of salt.  Serve right away with chicken, lamb or pork.

Makes 4 to 6 servings.