Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
Beautiful roast potatoes for your Sunday table.
20-25 small potatoes, (we prefer Nicola)
¼ cup ( 50 g) sugar
¼ cup ( 50 g) butter
2 Tbsp ( 30 ml) water
Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain, allow to cool, then peel.
Add the sugar to a large pan set over low heat. When the edges of the sugar starts to darken, then stir in the butter. Stir until smooth and let bubble for a few seconds. Add in the water and stir until well combined and the caramel is smooth and glossy. Add the potatoes to the pan. Shake to coat the potatoes with the caramel. Allow the potatoes to brown, shaking the pan regularly to prevent sticking, about 6-8 minutes.