Candied potatoes

Yield: 6 servings

Measure Ingredient
3 pounds Maine potatoes
1 cup Sugar
½ cup Butter
2 tablespoons Parsley; fresh, chopped
\N \N Salt and pepper to taste

Peel and cut the potatoes into 1-inch dice.

Cook just until tender in boiling salted water, about 8 to 10 minutes.

Drain well. You can refrigerate the potatoes at this point and finish the dish later.

In a large, heavy frying pan, melt the sugar over medium heat. When the sugar starts to carmelize (brown), add the potatoes and butter.

Saute until the spuds are soft and golden brown. Add the parsley and season with salt and pepper. Serve immediately.

From Yankee Magazine's Christmas in New England, 1995 MMed by Dave Sacerdote, 1/96

Submitted By DAVE SACERDOTE On 01-02-96

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