A classic Christmastime side dish in Iceland, these butter-and-sugar-glazed potatoes are ubiquitous on many Icelandic holiday tables. Any small, waxy potato will do. Peeling them after boiling allows the tubers to soak up the buttery caramel sauce. This recipe first appeared in our December 2014 issue with the story Northern Lights.
- 2 lb. small waxy potatoes
- 1⁄3 cup sugar
- 3 tbsp. unsalted butter
Boil potatoes in a 6-qt. saucepan of water until tender, 12–15 minutes. Drain potatoes; let cool and then peel. Add sugar and 2 tbsp. water to pan; simmer over medium-high until syrup is golden, 6–8 minutes. Stir in butter and potatoes; cook until glazed, about 5 minutes.