Danish Browned Potatoes

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I'm sure I'm not the only one who has dishes that, with one bite, transport me back to a specific place and time. This dish is exactly that for me.

My maternal grandmother was my absolute favorite person in the world when I was growing up, and I'm pretty sure I was hers. I was as comfortable in the home that she shared with my grandfather as I was in my parents' home, and I spent hours upon hours in her kitchen as she cooked and made the most amazing and delicious dishes.

One of my favorites was a simple yet delicious potato side dish that to this day I've never had anything like outside of my family. It's called Danish Browned Potatoes.

My grandfather was Danish, and it's my understanding that my grandma learned this recipe from his mother. It was a staple on many holiday menus at her house, and it was always a favorite of mine.

Here's what you will need -

• A heavy skillet, preferably cast iron or stainless steel

• 10-12 small round potatoes, as uniform in size as possible. (Yukon Gold work well for this)

• 2 tablespoons salted butter

• 3 tablespoons sugar

• salt to taste

• chopped parsley

Cook the potatoes in water until fork tender but not soft. You want them to hold their shape. Drain them well.

Melt the butter in your skillet and then add the sugar. Stir until the butter/sugar mixture begins to turn caramel in color and then add the potatoes. Stir and turn until well coated and brown, but be careful not to let them burn. Sprinkle them with salt and parsley and serve.

That's it. That's all you do. This dish is great as a side to just about anything - pork chops, pork roast, roast beef, roast chicken.. anything. The combination of sweet, salty, and butter with the deliciousness of the potatoes make them melt in your mouth good. Enjoy!