Danish Caramelised Potatoes

Sugar Browned Potatoes or Brunede Kartofler is a traditional Danish side dish, most often served as part of a meal on Christmas Eve. I'll admit I'm not Danish, so my recipe may not be 100% authentic, but it's a delicious side dish that would be welcome on any table. Best of all, it only needs three ingredients and the potatoes can be boiled the day before if you have a hectic day of hosting coming up!

• 1kg (approx) of small potatoes. I've used Maris Peer but other varieties will do too.
• 130g of sugar.
• 25g of butter.

This recipe is very forgiving so don't worry if you're estimating the weights.

Bring a large pan of water to the boil and cook the potatoes for around 15 minutes. You want them to be soft but not soft enough to fall about. Once cooked, drain and leave to cool.

Once cool, peel the skins off the potatoes using a small knife.

In a large pan, add the sugar and shake the pan until it is evenly distributed. Turn the heat to medium and wait for the sugar to melt and darken. Take care not to start it off too hot as you could burn the sugar.

Once melted, add the butter and stir. Increase the heat and then add the potatoes. Keep stirring the potatoes for around 5-7 minutes until evenly coated in the caramel mixture and warmed through.