Part of the traditional Christmas dinner, I think they can compete with roast potatoes, just perfect match with pork, the red cabbage and the gravy, sweet and perfect.
Some people think this is a really is a weird way to eat potatoes! In my family,
they are an essential part of Christmas Eve dinner. The secret to the perfect
caramel potato is time; let them simmer slow and easy while you turn them gently
now and then, so they are coated with caramel over and over again.
YOU WILL NEED
2kg small potatoes
300g caster sugar
175g salted butter, cut into pieces
Boil the potatoes in salted water until tender. Peel them and leave to cool. (This
can be done the day before.) Place the peeled potatoes in a colander and pour
cold water over them. Leave them to drain well.
Melt the sugar over a very low heat in a big heavy-based saucepan. Don’t stir it!
When melted and golden brown, add the butter and let the mixture simmer until
it becomes a caramel, stirring as little as possible. Add the potatoes and gently
turn them in the caramel. Let them simmer at low heat for 35–40 minutes, turning
often, until they are coated in caramel on all sides. Serve.
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