2 to 3 pounds small potatoes
6 tablespoons granulated sugar
3 tablespoons 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.

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