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Caramelised Potatoes

Name: Caramelised Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caramelised Potatoes
Ingredients: 1 kg small boiled potatoes; 100 g white sugar; 50 g unsalted butter; 50 ml cold water

Caramelised Potatoes are a classic side dish that combines sweet and salty flavours. This dish is often served with traditional roasts or holiday meals in many cultures. The potatoes get a glossy brown coating that tastes rich and delicious. It is a simple way to make standard potatoes feel much more special for any dinner.

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Why you should make caramelised potatoes

This recipe for Caramelised Potatoes is very easy to follow and uses basic kitchen staples. You only need a few simple ingredients to create a side dish with a unique texture. The combination of sugar and butter creates a smooth glaze that sticks perfectly to the potatoes. It brings a lovely sweetness to the plate which balances well with savoury gravy.

Step by step: caramelised potatoes

Step 1

Prepare the potatoes: Peel the boiled potatoes while they are still warm if they have skins on. Make sure the potatoes are completely cold and dry before you start the caramel process. Excess water will make the sugar splash or become grainy during cooking.

Step 2

Melt the sugar: Spread the sugar in an even layer across a large frying pan. Heat it over a medium temperature without stirring until the sugar begins to melt and turns a light brown colour. You can shake the pan gently to move the sugar around if needed.

Step 3

Create the glaze: Add the butter to the melted sugar and let it melt completely. Carefully pour in the water which will help create a smooth syrup for the potatoes. Stir the mixture gently with a wooden spoon until the caramel is consistent and bubbly.

Step 4

Coat the potatoes: Add the dry potatoes to the pan and turn the heat up slightly. Toss them gently in the glaze for several minutes until they are fully covered and have a deep brown colour. Serve your Caramelised Potatoes immediately while they are hot and glossy.

The best tips for caramelised potatoes

Using the right type of potato is important for this dish. Choose a firm variety that holds its shape well after being boiled and peeled. If your potatoes are too soft they might break apart when you toss them in the pan. Make sure to dry the potatoes thoroughly with a clean cloth or kitchen paper before adding them to the sugar mixture. Moisture is the enemy of a good caramel glaze.

Keep a close eye on the sugar as it melts because it can burn very quickly. If the caramel becomes too thick you can add a tiny splash of extra water to thin it out. Avoid using a metal spoon if your pan has a non stick coating. These Caramelised Potatoes look best when they have a dark amber colour and a bright shine.

You can also try these recipes: gourmet prawn salad, paprika chicken or glazed halibut.

Ingredients

servings

Adjust quantity

1 kg small boiled potatoes
100 g white sugar
50 g unsalted butter
50 ml cold water

Cooking time

Kitchen tools

Large frying pan
Wooden spoon
Colander

Nutrition information

NUTRITIONper serving

Energy:1586 kJ / 379 kcal
Fat:10 g
- of which saturates:6.2 g
Carbohydrates:67.5 g
- of which sugars:25 g
Protein:5 g
Fibre:5 g
Salt:37 mg

Yes you can use tinned potatoes for this recipe if you are in a hurry. Just make sure to drain them well and pat them completely dry before adding them to the hot caramel. Canned potatoes already have the right firm texture for Caramelised Potatoes.

Can Caramelised Potatoes be reheated?

You can reheat Caramelised Potatoes in a pan over a low heat with a small knob of butter. Stir them gently so the glaze melts and coats the potatoes again. Avoid using a microwave as it can make the sugar coating become very sticky and lose its shine.

How do I prevent the sugar from burning?

Use a medium heat and watch the pan constantly as the sugar melts. If the sugar turns dark too quickly remove the pan from the heat for a moment. Adding the butter and water at the right time stops the caramelisation process from going too far.