Recipe courtesy of Chef Ilona Daniel <\/p>\n","protected":false},"author":4,"featured_media":6434,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["potato"],"mussel_link":"","oyster_link":"","lobster_link":"","potato_link":"https:\/\/www.peipotato.org\/","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[12],"recipe_tag":[56],"class_list":["post-6420","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-sides","recipe_tag-pei-potatoes"],"acf":{"total_time":{"days":"","hours":"","minutes":""},"servings":{"serving_size":"","serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":2,"measurement":"","ingredient":"kgs (5 lbs) small\/baby round potatoes"},{"quantity":3,"measurement":"tbsp","ingredient":"kosher\/sea salt"},{"quantity":0.5,"measurement":"cup","ingredient":"(114 g\/1 stick) butter, cubed"},{"quantity":6,"measurement":"","ingredient":"cloves garlic, chopped"},{"quantity":3,"measurement":"","ingredient":"sprigs rosemary, chopped"},{"quantity":1,"measurement":"cup","ingredient":" brown sugar"},{"quantity":0.330000000000000015543122344752191565930843353271484375,"measurement":"cup","ingredient":"heavy cream"},{"quantity":0.5,"measurement":"cup","ingredient":"dry vermouth or white wine"},{"quantity":2,"measurement":"tsp","ingredient":"freshly cracked black pepper"},{"quantity":"","measurement":"","ingredient":"*Flaky sea salt for garnish (optional)"},{"quantity":"","measurement":"","ingredient":"Arugula for garnish"}],"ingredients_advanced_wrap":null,"directions":[{"step":"In a large saucepan, cover the potatoes with 2 inches of water and 3 Tbsp of salt; bring to a boil. "},{"step":"Boil the potatoes until tender (the tip of a knife should easily slip to the center of the flesh); time will vary based on potato size. "},{"step":"Drain the potatoes and cut them in half; wipe the pan dry with a paper towel."},{"step":"Melt butter in a saucepan and gently warm the rosemary and garlic in the butter until fragrant."},{"step":"Add brown sugar, black pepper and heavy cream and whisk constantly over medium heat until sugar is dissolved."},{"step":"Add the vermouth once the brown sugar begins to soften. Cook the mixture for two minutes to allow the alcohol to cook off. "},{"step":"Bring to a boil and allow to boil for 3 minutes and toss in the hot\/warm potatoes. Coat the potatoes with the caramel over low heat. Transfer to a serving bowl. Garnish with flaky sea salt and arugula to serve."}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":[6431,6430,6427]},"yoast_head":"\n