The classic Danish caramelized Christmas potatoes get a delicious update using fingerlings, sage and chili flakes.
2 lbs of fingerling potatoes
3 Tablespoons of sugar
2 Tablespoons of organic butter, unsalted
1-2 Tablespoons of water if needed
1/2 teaspoon chili flakes
Prep Time: 10min | Cook Time: 30min
Boil and peel the potatoes. Leave to cool off completely before moving to next step.
In a large frying pan, cook the sugar on moderate heat until completely melted. Do not stir! When melted, add the butter and stir until the two are combined into an almost syrupy mixture.
Add the potatoes, and a little bit of water to the mixture. If the mixture starts to stiffen and form lumps, don’t panic. Turn the heat up and it will melt again. Slowly rock the pan and cover each potato in the mixture, continuing to cook for about 8-10 minutes.
TIP: During the rest of the year, I like to spruce these potatoes up with a little fresh sage or chopped chili at the end – but for Christmas, I always serve them in this traditional manner.
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