1. Peel and dice potatoes then add them to a large sauce pan and cover with cold water. Bring water to a boil on high heat then reduce to a slow boil for 15 minutes. Rinse the potatoes in cold water and drip dry. 2. Melt the sugar in a frying pan until golden. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing. Brown the potatoes over a brisk fire while stirring. 3. Caramelised potatoes are not suitable for re-heating, for then they will not become shiny, but dull and furry. ---------------------------------------------------------------------------
Nutrition
Ingredients
