Caramelized Potatoes

Name: Caramelized Potatoes
Yield: makes 6 to 8 servings
Ingredients: 24 small waxy red or white potatoes or 6 larger ones, peeled and cut into chunks; Salt and black pepper to taste; 1/2 cup sugar; 8 tablespoons (1 stick) butter

December 14, 2011

Even more so than most other people in the world with access to refined sugar, the Swedes and their fellow Scandinavians incorporate it into the most unlikely dishes. In this one, the caramel is not cooked until it becomes strongly bitter, but just slightly so. The butter then mellows it out. Not exactly health food by today’s standards, but a glorious side dish at any feast.

Recipe notes

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Chicken Riggies

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Cod With Chorizo, Greens, and Chickpeas

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.