Sugar-coated potatoes in a pan – Recipe for sugar-coated potatoes in a pan with asparagus potatoes, sugar and butter. Sugar-coated potatoes are a must to serve as a side dish for Christmas dinner. In my family we always have sugar-coated potatoes, regular white potatoes, duck, roast pork, red cabbage, a fresh red cabbage salad and of course the good Christmas sauce. It is always my grandmother who is responsible for the sugar-coated potatoes, she is a master at them.
Sugar-coated potatoes in a pan
It is actually quite easy to make browned potatoes, if you just follow the recipe slavishly and arm yourself with patience. Browned potatoes actually only consist of 3 ingredients: Potatoes, sugar and butter. The sugar must be dissolved in the pan, after which the butter is added and stirred until it has melted. Then the potatoes are added, which “cook” together with the caramel.
The sugar-coated potatoes can be left in the caramel over low heat while the rest of the Christmas meal is being prepared.
Asparagus potatoes vs. potatoes in a glass jar
In my family, we always use boiled and peeled asparagus potatoes when making the browned potatoes on Christmas Eve. We think they taste best when you cook them yourself. You can certainly use them in a glass jar, but you have to be aware that they must be completely dry before you put them in the pan. If they are not completely dry, they may “pop”.
Good tips for perfect results with sugar-coated potatoes
- The potatoes must be cold and not wet when added.
- The sugar must be completely dissolved before adding the butter.
- It is important to give yourself plenty of time so that the potatoes have time to caramelize all the way around.
Also try my recipe for pork roast and my mother’s red cabbage. Enjoy!
Sugar-coated potatoes in a pan
Ingredients
Instructions
Wash the potatoes thoroughly. Cut a small cross in the peel. Put the potatoes in a pot and cover them with water. Add 2 tsp. salt. Bring the water to a boil.
When the water boils, boil the potatoes for approx. 15 min. (it depends on the size of the potatoes, they should just be tender but firm all the way through when you poke them with a knife).
Pour the water from the potatoes and immediately pour cold water over them. Then peel the potatoes. Here you can either use the potatoes immediately or put them in a container and refrigerate until needed.
Put the sugar on the pan so that it covers the pan in a thin layer. Turn the pan on medium heat and let the sugar melt slowly. Do not stir the sugar. When the sugar has turned into a golden caramel, add the butter, which should melt and fizz. Stir the butter until it is a smooth mass, where the butter no longer fizzes.
Now pour the cold potatoes into the pan and let them stand in the caramel over medium heat. Tilt the pan occasionally so that the potatoes are turned – they are easily damaged and chopped if you use a palette knife. You can turn the potatoes carefully with a wooden spatula.
Be patient and let the potatoes stand until they are browned and glazed all over and are well heated through. After that, the potatoes are ready to serve. Enjoy!
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