Icelandic Caramel Potatoes Recipes

CARAMELIZED POTATOES - ICELANDIC SIDE DISHES

Steps:

• Cut potatoes: Clean and peel the potatoes. Cut them into large chunks or leave them whole if using small potatoes.
• Boil potatoes: Bring a pot of water to a boil. Add the potatoes and cook for about 15-20 minutes, the potatoes should be tender, but not become mushy. Drain the potatoes very well and let stand in a colander for about 10 minutes, to make sure that they are dry.
• Caramelize sugar: Place the sugar into a nonstick pan and let melt slowly, it should start to get slightly brown. At this point, add the butter and let melt slowly as well. Stir thoroughly.
• Caramelize potatoes: Add the potatoes and stir carefully, taking care not to break the potatoes. Lower the heat to a minimum and continue turning the potatoes into the caramel until they are coated all over and golden. Do not let the caramel turn too dark, if you think it might happen, immediately remove the pan from the heat.
• Serve immediately as suggested above.

DANISH CARAMEL POTATOES

Steps:

• Heat oven to 425°F. Line 9-inch square metal pan with foil; spray with cooking spray. In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add potatoes; reduce heat and simmer 15 to 20 minutes, or until just tender when pierced with paring knife. Drain; transfer to cutting board to cool. When cool enough to handle, carefully peel potatoes by hand; discard peels.
• In large bowl, mix melted butter, sugar and salt. Add potatoes; toss to coat. Place in pan in single layer. Bake 40 to 45 minutes, stirring occasionally, until sauce is bubbling and caramelized. Let stand 5 minutes before serving.

ICELANDIC CARAMEL POTATOES

Steps:

• Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
• Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you're making mashed potatoes.
• Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
• Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
• When this mixture reaches a rich golden color, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.
• This is recommended served with leg of lamb roasted in cream and flour, I don't eat meat so I'd probably eat this basic salt and pepper tofu. :D.

CARAMEL POTATOES (ICELAND)

Steps:

• Place the sugar in a frying pan and heat until it starts melting, stir in the margarine.
• When golden, remove from heat, add potatoes, rolling them carefully around so they are completely covered with caramel.