Brúnaðar kartöflur – caramelized potatoes

Ingredients

1kg potatoes

60 g sugar

40 g butter

Preparation

The evening before, boil the potatoes in a pot of salted water and peel the finished jacket potatoes while they are warm and, depending on the size of the potatoes, cut them into pieces about the size of a walnut. Then chill.

The next day, melt the sugar in a large pan until it turns brown (stirring occasionally!), then add the butter and let it melt too.

Then add the cold jacket potato pieces to the pan and stir until the potatoes are completely caramelized and hot.

Alternatively, you can use an appropriate amount of cream or condensed milk instead of butter or replace half of the butter with 2 tablespoons of cold coffee.

The caramelized potatoes, together with white sauce and green peas (but replaced with spinach in the picture) are the classic side dish to a typical Icelandic Sunday roast.

[Translated from here.]