Prepare the Potatoes:

1. Boil the potatoes:
   • Place the unpeeled small potatoes in a pot of salted water and boil until tender, about 15-20 minutes.
   • Drain and let cool slightly, then carefully peel off the skins. Set aside to cool completely.

Make the Caramel:

2. Melt the sugar:
   • In a large, heavy-bottomed frying pan, sprinkle the sugar evenly over medium heat.
   • Allow it to melt without stirring until it turns golden brown and begins to bubble.
3. Incorporate the butter:
   • Add the unsalted butter to the bubbling sugar, stirring gently to create a smooth caramel syrup.
4. Add the potatoes:
   • Add the peeled and cooled potatoes to the pan.
   • Gently shake the pan or use a spatula to coat the potatoes evenly in the caramel.

Cook the Potatoes:

5. Cook evenly:
   • Continue cooking the potatoes over medium heat for 10-12 minutes.
   • Turn the potatoes occasionally to ensure even caramelization and heating.
   • If the caramel begins to harden, add 1-2 tablespoons of water and briefly increase the heat to re-melt the caramel.

Serve:

6. Serve hot:
   • Transfer the caramelized potatoes to a serving dish and serve immediately.
   • These are traditionally enjoyed as a holiday side dish alongside roast duck, turkey, or pork.