Burnt Sugar Potatoes

 Very much a Scandinavian favourite, these are absolutely delicious! This version is from Food and Drink Holiday 2021.

1.13 Kg fingerling potoates

1/2 cup granulated sugar

1/4 cup water

1/4 cup butter

1/4 tsp salt

• Place potatoes in a large pot with enough water to cover.  Cover with a lid and bring water to a boil over high heat.  Cook until potatoes are fork tender, about 10 minutes.  Drain well and transfer to a baking sheet then let cool completely, about 1 hour.
• Using a paring knife, peel and discard skin from potatoes.  Remove any imperfections if needed.  Set aside.
• In a large heavy frying pan, combine sugar with water and set over medium high heat.  Without stirring let come to a gentle simmer.  Swirl the pan as mixture begins to turn golden.  When it is medium golden stir in butter until melted.  Carefully add potatoes, mixture will lightly seize.  Continue cooking, gently stirring often with a heatproof spatula, until potatoes are deeply glazed and caramel has thickened about 5 minutes.  Remove from heat and season with salt.