Potatoes? Great to have something in common with the Icelandic people. An alternative method of preparation will certainly enrich our (German) cuisine.
Often simple dishes without any shindig are the best in my view. Therefore, let`s try Iceland-style potatoes that have been highly recommended by one of my colleagues who is visiting Iceland frequently.
He confirmed that they are an absolutely delicious side-dish, which compliment any roast meal. Traditionally, the potatoes are considered a particularly delightful addition to a shoulder of lamb and purple cabbage.
- 3 medium-sized potatoes
- 5 tablespoons sugar
- 3 tablespoons butter
- Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
- Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you’re making mashed potatoes.
- Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
- Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
- When this mixture reaches a rich golden colour, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.
“Góð matarlyst!” (Enjoy your meal!)