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Caramelized Potatoes

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Ingredients

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	Sun-Dried Tomatoes – 20
	Potatoes – 2 lb (900 g)
	Garlic – 3 cloves
	Yellow Onions – 1
	Chili Peppers – 1
	Honey – 1 tbsp
	Sunflower Oil – 3 tbsp
	Thyme – to taste
	Ground Black Pepper – to taste
	Salt – to taste

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Caramelized Potatoes

Name: Caramelized Potatoes
Total time: 50 min
Yield: 4 Servings
Ingredients: Sun-Dried Tomatoes: 20; Potatoes: 2 lb (900 g); Garlic: 3 cloves; Yellow Onions: 1; Chili Peppers: 1; Honey: 1 tbsp; Sunflower Oil: 3 tbsp; Thyme: to taste; Ground Black Pepper: to taste; Salt: to taste

Features:

50 min
Serves 4
Medium

Ingredients

Sun-Dried Tomatoes – 20
Potatoes – 2 lb (900 g)
Garlic – 3 cloves
Yellow Onions – 1
Chili Peppers – 1
Honey – 1 tbsp
Sunflower Oil – 3 tbsp
Thyme – to taste
Ground Black Pepper – to taste
Salt – to taste

Recipe

Sugar-glazed potatoes are a staple of Danish cuisine and an adequate response to the American sweet potato, which is naturally sugary. It is astonishing how merely one tablespoon of honey can completely change the taste of the vegetable that is usually eaten exclusively with salt. Few people know that salt and sugar make an excellent pair; salted caramel is the proof.

This is a very satisfying potato dish. Sun-dried tomatoes give it a unique taste, so do not replace them with fresh ones. A finishing touch is the right selection of spices: oregano, marjoram, and thyme work best.

honey-glazed potatoes

Steps

1 Done	Thoroughly wash potatoes and cut them into wedges. Place them on a baking sheet, grease with vegetable oil, season with salt and pepper, and bake for 30 minutes at 360 °F until golden brown.
2 Done	Peel and finely chop onion and garlic. Cut tomatoes into strips and finely chop chili pepper.
3 Done	Sauté the onion with garlic and chili in vegetable oil until tender. Add the tomatoes and sauté for 5 minutes.
4 Done	Add the potatoes, thyme and fry for a few more minutes over high heat. Add honey and stir until it covers all the ingredients. Done!

Simple yet majestic. Serve the honeyed potatoes with fresh vegetable salad and herbs. This dish is much more exciting than french fries, wouldn't you agree?

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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