Caramelized Potatoes Recipes

CARAMELIZED POTATOES

Steps:

• 1. Drop the potatoes into a large pot of boiling water and cook until easily pierced with a fork, about 15 to 20 minutes. Cool slightly; then peel.
• 2. In a heavy 10 to 12-inch skillet, melt the sugar over low heat. Cook slowly until the sugar turns to a light brown caramel, 3 to 5 minutes. Stir constantly with a wooden spoon and watch the sugar closely; the syrup changes color very rapidly and burns easily. It must not become too dark or it will become bitter.
• 3. Stir the melted butter into the sugar and add as many potatoes as possible without crowding them. Shake the pan almost constantly to roll the potatoes and coat them on all sides with the caramel.
• 4. Remove the hot, caramelized potatoes to a heated serving bowl and repeat the procedure until all the potatoes are coated.

CARAMELIZED POTATOES

Steps:

• In a large covered saucepan, cook potatoes in boiling water until tender. Drain and let cool. Peel potatoes, if desired, halve any large potatoes.
• In a large frying pan, combine butter and brown sugar, and 1/2 teaspoon salt. Cook over medium heat until melted and mixture is thickened and bubbly, stirring constantly. Reduce heat and carefully add the potatoes. Stir gently until potatoes are coated and heated through.

CARAMELIZED POTATOES

Steps:

• Cover potatoes with salted cold water by 1 inch in a 3-quart heavy saucepan and bring to a simmer. Simmer, uncovered, until just tender, about 15 minutes. Drain potatoes in a colander and cool slightly. When potatoes are just cool enough to handle (but are still very warm), peel and cut into 1/2-inch-wide wedges.
• Cook sugar in a 12-inch heavy skillet, undisturbed, over moderate heat until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add butter and salt, stirring until butter is melted. Add potato wedges, stirring gently with a wooden spoon or heatproof rubber spatula from bottom of skillet to coat potatoes with caramel (caramel will seize and form small clumps), and cook, uncovered, stirring occasionally, until potatoes are heated through and any clumps of caramel have melted to coat potatoes evenly, 10 to 12 minutes.

CARAMELIZED POTATOES - ICELANDIC SIDE DISHES

Steps:

• Cut potatoes: Clean and peel the potatoes. Cut them into large chunks or leave them whole if using small potatoes.
• Boil potatoes: Bring a pot of water to a boil. Add the potatoes and cook for about 15-20 minutes, the potatoes should be tender, but not become mushy. Drain the potatoes very well and let stand in a colander for about 10 minutes, to make sure that they are dry.
• Caramelize sugar: Place the sugar into a nonstick pan and let melt slowly, it should start to get slightly brown. At this point, add the butter and let melt slowly as well. Stir thoroughly.
• Caramelize potatoes: Add the potatoes and stir carefully, taking care not to break the potatoes. Lower the heat to a minimum and continue turning the potatoes into the caramel until they are coated all over and golden. Do not let the caramel turn too dark, if you think it might happen, immediately remove the pan from the heat.
• Serve immediately as suggested above.

CARAMELIZED SWEET POTATOES

Steps:

• In a large skillet cook onions in margarine over medium high heat for 3-4 minutes, or until onions are nearly tender, stir frequently.
• Stir in sweet potatoes and water.
• Cover and cook over medium heat for 12 to 15 minutes or until sweet potatoes are NEARLY tender, stirring occasionally. Notice that in last step you are cooking a bit longer.
• Uncover skillet; add brown sugar and rosemary.
• Cook over medium low heat for 4-5 minutes or until onions and sweet potatoes are glazed, stirring gently occasionally.

CARAMELIZED ONION MASHED POTATOES

Steps:

• Heat butter and olive oil in a large skillt over medium heat until butter is melted.
• Add onions; stir to coat with butter/oil.
• Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
• Remove cover, increase heat to medium-high.
• Sprinkle with sugar; stir to combine.
• Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
• If necessary, reduce heat to medium to keep onions from sticking.
• Stir in 1/2 tsp salt and 1/4 tsp pepper.
• *Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.
• Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
• Add 2 tsp of the salt.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
• Return to saucepan; cover to keep warm.
• Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
• Reheat caramelized onions over medium heat until hot.
• Press potatoes through potato ricer into medium bowl or mash with potato masher.
• Stir in milk/butter until potatoes are creamy.
• Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.

CARAMELIZED SWEET POTATOES

Steps:

• Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes. Transfer caramelized sweet potatoes to a plate. Let cool slightly.

CARAMELIZED CANNED POTATOES

Steps:

• Drain your potatoes well.
• Melt butter in a skillet.
• Stir in the brown sugar and heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize.
• Add potatoes and cook 3-5 minutes (until heated through), stirring constantly.
• Serve.