Danish Caramelized Potatoes

The most characteristic way of preparing potatoes in Denmark is to sugar-brown them. Brunede Kartofler is served with traditional fare such as pork and game.

2 pounds small potatoes, washed.

One-quarter cup sugar.

Half cup butter.

Cook the potatoes in water to cover until tender. Drain and peel. Put the sugar in a skillet and heat until golden brown.  Do  not burn. Add the butter. When melted, add the potatoes and cook them, shaking the pan occasionally, until they are covered on all sides with the golden mixture. Serves 4.