Caramelized Potatoes (Karamelkartoffeln)
This side dish adapted from “Spoonfuls of Germany” by Nadia Hassani (Hippocrene, 2004) is a specialty of northern Germany as well as Denmark.
1 pound small new potatoes or fingerlings, scrubbed
2 tablespoons unsalted butter, melted
1 tablespoon sugar
Pinch ground nutmeg
Cook potatoes in salted water to cover until just tender, about 15 minutes. Drain. Heat oven to 400 degrees. Mix butter with salt to taste, sugar and nutmeg. Place potatoes in a greased 2-quart casserole dish in a single layer. Pour the butter mixture over them. Toss until well coated. Bake until crisp and light brown, about 30 minutes. Makes 4 to 6 servings.
Per serving (based on 4): 150 calories, 34 percent fat, 5.9 g fat (3.7 g saturated, 1.5 g monunsaturated) 15 mg cholesterol, 2.3 g protein, 23.2 g carbohydrates, 1.7 g fiber, 7 mg sodium.