Around 1760 the potato was introduced in Denmark and since then it has been an integral part of many dishes. Common are boiled or parsley potatoes, a little bit special are caramel potatoes.
Make the potatoes with the skin and then peel them. Melt the sugar in a deep frying pan. When it is golden, add the butter.
Attention: Especially fructose turns brown very quickly!!!
Toss the potatoes on all sides in the mixture until glazed.
To be credited : 32gKH of which 6gSugar (ca.3BE
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