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Ingredients
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Candied Potatoes
Method
Candied Potatoes
- 1
Prepare potatoes
Wash the potatoes thoroughly to remove dirt. If using larger new potatoes, cut into 1-inch pieces so all pieces are similar size. Leave very small baby potatoes whole. Pat dry with a towel.
- 2
Parboil
Place the potatoes in a medium saucepan and add the stated amount of water and 1 tsp oil (the oil helps prevent sticking). Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 8–12 minutes depending on size. Do not overcook — they should hold shape. Drain well and set aside.
- 3
Make candied glaze
While potatoes cook, combine brown sugar, butter, honey (or maple syrup), minced garlic, and apple cider vinegar in a small bowl and stir to mix. Measure thyme, salt, and pepper and have them ready.
- 4
Caramelize and glaze
Heat a large wide skillet over medium heat. Add 1–2 tablespoons of the butter (reserve remainder) and allow it to melt and foam. Add the parboiled potatoes in a single layer and cook, turning occasionally, until the exposed surfaces begin to brown and get a light crust, about 6–8 minutes. Reduce heat to medium-low. Push potatoes toward the edges of the pan and add the remaining butter, brown sugar, and honey/maple mixture. Stir gently to combine — the sugar will melt and form a glossy glaze. Continue to cook, tossing or spooning the glaze over the potatoes, until the sauce becomes thick and syrupy and coats the potatoes, about 3–5 minutes. If the glaze gets too thick or starts to scorch, add 1–2 tablespoons of water to loosen it.
- 5
Finish and season
Stir in the apple cider vinegar and thyme, which will enhance flavor and balance sweetness. Taste and add the measured kosher salt and black pepper, adjusting as needed. Cook an additional 30–60 seconds to let flavors marry.
- 6
Serve
Transfer the candied potatoes to a serving dish, spooning any extra glaze over them. Sprinkle with chopped fresh parsley if using. Serve hot.