Directions

1. 1. Put the potatoes in a pot with salted water to cover and bring to a boil. Partially cover and adjust the heat so the mixture simmers steadily.
2. 2. Don't mess with the potatoes much, but check one of them with the point of a knife after 10 minutes or so and cook until soft. Drain.
3. 3. (You can cook the potatoes and then cover them with plastic and refrigerate them for up to a day.)
4. 4. Put the sugar in a 12-inch skillet, preferably nonstick, over low heat, along with a tablespoon of water.
5. 5. Cook, shaking the pan gently (but not stirring), until the sugar liquefies, bubbles, and turns light brown, about 10 minutes.
6. 6. Add the butter a bit at a time, stirring after each addition, until the mixture is smooth.
7. 7. Turn the potatoes in the caramel, working in batches if necessary and rolling them so they become coated.
8. 8. When the potatoes are evenly covered and golden brown, add some pepper (and more salt if necessary), transfer to a plate, and serve.