A trademark of caramel potatoes, along with their buttery sweetness, is their creamy but tender texture. Sharing a recipe with The Splendid Desk, Ole G. Mouritsen and Klavs Styrbaeæk (a Danish meals scientist and chef, respectively) notice that the important thing to an ideal plate of caramel potatoes comes all the way down to the boiling course of.
“The potatoes have to be boiled till nicely accomplished however nonetheless agency after which peeled fastidiously fairly than scraped in order to protect the advantageous membrane that’s discovered just below the peel,” they write, explaining that the membrane helps lock within the potato starch throughout the browning course of. They counsel boiling small new potatoes for quarter-hour and letting them relaxation within the fridge whereas the caramel will get began.
The best way Mouritsen and Styrbaeæk cook dinner their potatoes is identical as Nadine Levy Redzepi, whose model seems in Meals & Wine; sugar is added to a saucepan over medium-high warmth and is gently swirled fairly than stirred till it is caramelized, which takes about 4 minutes. Subsequent comes the butter, which ought to get frothy within the pan over low warmth earlier than getting stirred in with the sticky sugar. Lastly, the peeled, cooked potatoes are added to the pan and stirred gently within the sugar-butter combination till darkish brown in shade, which may take 10 to twenty minutes. Due to the deeply browned sugar, the spuds ought to style barely bitter on the floor.