This is not a sweet dish—don't be fooled by the first step for the sauce, making a caramel. Browning the sugar brings out savory and bitter notes that balance out the silky, earthy potatoes in an irresistible way. Though this dish is actually a Danish Christmas classic, we think these gorgeous potatoes should be cooked a lot more often than just once a year.
•Potatoes can be boiled and peeled (but not cut) 1 day ahead. Cool completely, uncovered, then chill, covered. Bring to room temperature before proceeding with recipe.
•Potatoes can be cut and caramelized 1 hour ahead, then kept, covered, at room temperature. Just before serving, reheat over moderate heat until warmed through.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Cover potatoes with salted cold water by 1 inch in a 3-quart heavy saucepan and bring to a simmer. Simmer, uncovered, until just tender, about 15 minutes. Drain potatoes in a colander and cool slightly. When potatoes are just cool enough to handle (but are still very warm), peel and cut into 1/2-inch-wide wedges.
Step 2
Cook sugar in a 12-inch heavy skillet, undisturbed, over moderate heat until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add butter and salt, stirring until butter is melted. Add potato wedges, stirring gently with a wooden spoon or heatproof rubber spatula from bottom of skillet to coat potatoes with caramel (caramel will seize and form small clumps), and cook, uncovered, stirring occasionally, until potatoes are heated through and any clumps of caramel have melted to coat potatoes evenly, 10 to 12 minutes.
