Danish Glazed Potatoes
I am not ashamed to admit that the potato is my favorite vegetable. It has always been so. I would be completely happy to sit down in front of a plate of boiled potatoes, lavishly buttered and sprinkled with salt and pepper and nothing else.
- 2 pounds (1/2 kg) unpeeled baby potatoes
- 4 TBS butter, melted
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- chopped parsley to garnish
Danish Caramel Potatoes
- 2 pounds (1/2 kg) unpeeled baby potatoes
- 4 TBS butter, melted
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- chopped parsley to garnish
- Bring a large saucepan of water to the boil over high heat. Add the potatoes. Reduce heat and simmer over medium low for 15 to 20 minutes, or until just tender. Do not overcook or they will be difficult to peel.
- Drain well and cool.
- Once cold, peel the skins off and discard.
- Preheat the oven to 425*F/ 225*C/ gas mark 7. Line a 9-inch square baking tin with foil and spray with non-stick cooking spray.
- Mix the melted butter sugar and salt together in a bowl. Add the potatoes and gently toss together to coat. Pour into the baking tin, making one layer.
- Bake in the preheated oven for 40 to 45 minutes, stirring every 15 minutes, until the sauce is bubbling, and the potatoes are nicely glazed.
- Pour into a serving bowl, scatter chopped parsley overall and serve.
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Source: https://www.theenglishkitchen.co/2022/11/danish-glazed-potatoes.html
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