Brunede kartofler

Method

Peel the potatoes and cut them into small, even chunks, roughly 3-4cm in size. Boil the potatoes in salted water for 12-15 minutes until just tender, then drain thoroughly. In a large frying pan, melt the butter over a medium heat and add the sugar, stirring until it begins to caramelise into a light golden brown. Add the warm, drained potatoes to the pan and toss gently but continuously for 5-8 minutes until they are evenly coated in the caramelised butter and take on a deep golden-brown colour. Season with salt and white pepper, then transfer to a serving dish and garnish with fresh parsley.