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Caramel baby potatoes

  • 5 minutes
  • 25 minutes
  • 8-10
Caramel baby potatoes

Potatoes coated in a buttery sugar toffee are quite a change from our more savoury traditions adn, in Denmark the best potatoes - it is said - are coated with enough sugar to soak in . With pork they are delicious.


  • 1.5 kilograms baby new potatoes, washed
  • ½ cup sugar
  • 75-100 grams butter


  1. Place the baby new potatoes into a large saucepan of salted cold water and bring slowly to the boil. Simmer for 15 minutes or until almost tender. Drain and set aside.
  2. Scatter the sugar over the base of a large heavy based frying pan and place over a low heat and allow the sugar to melt very slowly. Do not rush this process. Once the sugar has all melted - it will be a light brown caramel colour, stir in the butter.
  3. Carefully add (the caramel is hot) the well-drained potatoes and toss or turn to coat in the caramel. Cover and keep warm, at almost a gentle bubble, for 10-15 minutes, turning regularly. Do not use too high a heat as the caramel will burn.
  4. Serve the potatoes dripping with caramel.

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