Caramelized Potatoes Recipe
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4
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Calories
314 kcal
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Course
Side Dish
Caramelized Potatoes Recipe
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Enjoy this Caramelized Potatoes recipe from Iceland! In this recipe, waxy potatoes are coated in a homemade caramel to make a sweet and unique side dish perfect for any fancy meal.
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Ingredients
- 2 lb new potatoes small
- ⅓ cup granulated sugar 3 oz
- 3 tbsp unsalted butter cold & cut into 1 tbsp pieces
Instructions
- Add water and 2 lbs potatoes into a large pot over high heat. Boil the potatoes with the skin on until they are fork tender (about 12-15 minutes).
- Wait until the potatoes are cooled down, then take off the peel carefully.
- Add the ⅓ cup sugar into a large pan and allow it to melt and turn brown without stirring. Make sure the sugar does not get too dark.
- Add 2 tbsp of butter into the sugar and allow it to bubble. When it is melted, stir it to combine the butter and sugar. Then add the final tbsp of butter and allow it to melt. Stir again.
- Add the peeled potatoes into the pan. Stir to coat in the caramel and continue cooking for about 5 minutes, spooning the caramel over the potatoes. Serve and enjoy!
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- I use my fingers to gently peel the potato peel off. You can use a potato peeler if you want, but you will have to be gentle.
- Some (not many) recipes call for heavy cream to be added to the caramel as well. You can add some if you’d like, but most traditional recipes use just sugar and butter.
- If your potatoes are too big, you can cut them into smaller pieces so that more of the potatoes can be coated in the caramel.
- This dish is usually served cold.
- Wash the potatoes under water to get the peel off easier. Make sure they dry again before putting them in the caramel or the caramel will get watery.
- Potatoes: You want any small, waxy potatoes for this dish. New potatoes or fingerling potatoes are best if you can find them. I found “mini golden potatoes” at my grocery store that worked well.
- Sugar: Use granulated white sugar. Do not substitute other kinds of sugar.
- Butter: Cut your butter into cold cubes for this recipe! You can use salted or unsalted, though I prefer unsalted.
- I use my fingers to gently peel the potato peel off. You can use a potato peeler if you want, but you will have to be gentle.
- Some (not many) recipes call for heavy cream to be added to the caramel as well. You can add some if you’d like, but most traditional recipes use just sugar and butter.
- If your potatoes are too big, you can cut them into smaller pieces so that more of the potatoes can be coated in the caramel.
- This dish is usually served cold.
- Wash the potatoes under water to get the peel off easier. Make sure they dry again before putting them in the caramel or the caramel will get watery.
Nutrition Information
Show Details
Serving
1serving
Calories
314kcal
(16%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
15mg
(1%)
Potassium
958mg
(27%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
267IU
(5%)
Vitamin C
45mg
(50%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 314kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 15mg | 1% |
| Potassium | 958mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 45mg | 50% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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