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Recipe Detail Page
Burnt Sugared Potatoes
Holiday 2021
It admittedly takes some time and patience to peel the skin from each potato, but it’s worth all the effort in the end. Enlist some help if you can: It will make the job pass more quickly! These are always served alongside additional plain boiled fingerlings to add balance and extra substance to the meal.
Serves 6 to 8
2 1/2 lbs (1.13 kg) fingerling potatoes
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) water
1/4 cup (60 mL) butter
1/4 tsp (1 mL) salt
1. 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 tender when pierced with a knife, about 10 minutes. Drain well, then transfer to a baking sheet and let cool completely, 1 hour.
2. Using a paring knife, peel and discard skin from potatoes. Remove any imperfections, if needed. Set aside.
3. In a large heavy frying pan, combine sugar with water and set over medium-high heat. Without stirring, let come to a simmer, gently swirling 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, 5 to 6 minutes more. Remove from heat and season with salt.
Serves 6 to 8
