Steps 1-4 can either be done the day before or the same day, several hours before serving.

If you are using raw potatoes, then make a small x with a knife on both ends of each potato, this will make them easier to peel once boiled.

Boil the potatoes in lightly salted water until just shy of tender.

Put the boiled potatoes in a container of cold or ice water and peel them using a small knife.

Dab the potatoes with a kitchen towel until they are dry and let them cool completely before continuing. Store in an airtight container in the fridge if you are preparing the potatoes the day before serving. If you are using jarred potatoes, then you can dab them dry just before you want to make the caramel.

Melt the sugar without stirring it over medium heat in a large frying pan until lightly golden.

Add the butter and let it bubble up.

Stir vigorously until you have a beautiful golden caramel.

Add the potatoes and let them brown in the pan for about 15 min while you turn them regularly. They are done once they are evenly coated and warm.

Serve straight away. You can keep the potatoes warm in the pan over low heat with a piece of tin foil lightly covering the pan.