2 to 3 lb. small potatoes
6 T. granulated sugar
3 T. butter
Cook potatoes until almost tender. Drain and peel. Rinse with cold water; dry with paper towel.
Heat sugar in a heavy light-colored skillet. With back of a wooden spoon, gently keep sugar moving toward center of skillet until it is melted. Heat until syrup is a light golden brown. Stir in butter and heat until butter and sugar are thoroughly blended. Add potatoes and turn them gently to coat; remove heat and before serving turn them until cooked. Yields about 8 servings.