Recipe courtesy of Chef Ilona Daniel
kgs (5 lbs) small/baby round potatoes
tbsp kosher/sea salt
cup (114 g/1 stick) butter, cubed
cloves garlic, chopped
sprigs rosemary, chopped
cup brown sugar
cup heavy cream
cup dry vermouth or white wine
tsp freshly cracked black pepper
*Flaky sea salt for garnish (optional)
Arugula for garnish
In a large saucepan, cover the potatoes with 2 inches of water and 3 Tbsp of salt; bring to a boil.
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.
Drain the potatoes and cut them in half; wipe the pan dry with a paper towel.
Melt butter in a saucepan and gently warm the rosemary and garlic in the butter until fragrant.
Add brown sugar, black pepper and heavy cream and whisk constantly over medium heat until sugar is dissolved.
Add the vermouth once the brown sugar begins to soften. Cook the mixture for two minutes to allow the alcohol to cook off.
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.
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