August 31, 2007, Newsletter Issue #127: Danish Potatoes
Tip of the Week
3/4 pound small red potatoes, peeled
1/3 cup sugar
3 ounces butter, melted
2 tsp parsley, chopped
Boil the potatoes until just soft. Drain and allow to cool slightly.
Place the sugar in a heavy skillet over low heat. Stir frequently until the sugar browns (about 5-7 minutes). Stir in the melted butter. Add the cooked potatoes and shake until well coated. Serve immediately, topped with the pan sauce and parsley.
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