Icelandic Caramel Potatoes |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From one of my international cooking e-books, I'm sharing this because it looks delicious though I am cutting sugar these days. The only things I altered was just to use less butter, 2-3 tablespoons, instead of 1 1/2 ounces (6 tablespoons) and specified 3 medium potatoes (it said 1 pound, that's about 1 pound.) Brown sugar would probably be awesome in this. Could probably be easily veganized/healthified with Earth Balance vegan margarine. Boiling potatoes is a traditional Scandanavian method of cooking them, opposed to baking and frying them in the States. These should crisp up just as nicely! Ingredients:
3 medium potatoes |
5 tablespoons sugar |
3 tablespoons butter |
Directions:
1. Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
2. Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you're making mashed potatoes.
3. Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
4. Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
5. When this mixture reaches a rich golden color, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.
6. This is recommended served with leg of lamb roasted in cream and flour, I don't eat meat so I'd probably eat this basic salt and pepper tofu. :D.
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