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Danish Brown Potatoes

  In a 2-quart covered saucepan, in salted water, cook the scrubbed potatoes in their skins. Drain and peel. Cut into 1" cubes. Melt the sugar in a heavy pan. Just as the sugar begins to brown, stir in the butter to make a smooth mixture. Turn heat to very low. Place the potatoes in this sauce and turn occasionally as they brown on all sides.

Serves 6

1 lbs. white potatoes, preferably small
1 t. salt
4 c. water
3 T. white sugar
3 T. butter or margarine

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