It is common to serve them around Christmas as a side dish. But in my opinion, they are so good, no matter what time of the year it is. They are always a great choice. They are something different (also comparing to the Spanish patatas), but they are a classic! Definitely for a sweet tooth.
Also for this dish, you don’t need a lot of ingredients. It’s a simple dish that will put a big smile on your face. And you will do the “Viking clap” as well. Hehehehe.
Ingredients for two portions of caramelized potatoes:
- 5 medium or 20-25 small/young potatoes
- 3 Tbsp sugar (50% coconut sugar)
- 2 Tbsp butter
Start with cooking the potatoes. Either you peel them first and then cook or cook them first and then peel. BUT, there’s a trick. Peeling them after cooking allows the potato to soak up all that sweet caramel juice.
If you use young potatoes, you might only cut them in half. Young potatoes are already small. When using medium potatoes, cut them into about 3-4 cm big pieces. It’s up to you which method you are going to choose.
Cook the potatoes for 15 minutes. Do not overcook them. After they get tender, drain them and let them cool before peeling. Once peeled, put them aside.
Now comes the moment for the caramel. Yummy! In a frying pan, add the sugar and let it melt. Once the sugar gets that amazing golden brown colour and starts bubbling, stir in the potatoes. Remove the pan from the heat and carefully fully coat all the potatoes with the soft caramel.
These caramelized potatoes are a real treat. Enjoy them for any occasion. Share them with your family and friends.
Verði pér að góðu!
P.S.: Before Iceland, I virtually brought you to Italy for some pizza, to Russia for some salad, to Peru for some quinoa, to Germany for a currywurst, to Sweden for meatballs, to Spain for potatoes, to Argentina for chimichurri, to Brazil for a creamy dessert and to England for Scotch eggs.
