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These Brown Sugar Glazed Red Potatoes have become our new favorite side dish! With only FOUR ingredients required, this red potatoes recipe is so simple to make.
This recipe is based off of one of our favorite side dishes – Brown Sugar Glazed Carrots. If you love to have potatoes on the side, you’ll definitely like roasted red potatoes and garlic mashed red potatoes as well!
I think I’m addicted to glazed potatoes
They’re my recent veggie crush, and we’ve been enjoying them over the last few months due to the recent obsession. We’ve prepared them several ways, but our favorite way has been by baking them. We also like to make our Candied Carrots as a side and I thought I would combine the two.
That’s right – I would make red potatoes the same way I make my candied/glazed carrots. The result?! A delicious new side dish that I can’t get enough of – Brown Sugar Glazed Red Potatoes.
Now, I know side dishes aren’t always a necessity, but it’s nice to have a list of simple sides handy for when you do want a side, and this recipe will definitely be added to that list. It takes a little bit of time for the potatoes to get tender, but little work is involved and the result is worth it. 😉
only 5 ingredients needed!
This side dish only requires a small handful of ingredients, which is awesome because if there are too many ingredients involved, it’s almost not worth it. 😉 Here are the ingredients required.
- Red skin potatoes
- Butter
- Brown sugar
- Water
- Optional seasonings
Boil. Start by bringing the red potatoes, water, butter, and brown sugar to a boil in a pan over medium-high heat.
Simmer. Turn to low and simmer for about 6 more minutes.
Evaporate. After simmering, turn BACK up to high and keep cooking until all of the water has evaporated and the red potatoes are tender. I had to cook mine for about 10-15 minutes. Once the potatoes are all tender, remove from the stove.
Serve. Sprinkle with salt, pepper, your favorite herb or spice (I always use parsley), and enjoy!
TIP: Once the potatoes have been cooked transfer them to a cookie sheet and Broil in the oven if you want to add a little crisp!
Making ahead and storing
Can these be made ahead of time and frozen? Though you do not want to freeze raw potatoes you can certainly freeze cooked potatoes. Once the potatoes have cooled, place the cooked potatoes on a cookie sheet. Flash freeze them then place the potatoes and any glaze left in the pan into a freezer safe airtight container. Freeze for 6-8 months.
To reheat: Bake at 350 degrees F for about 25-30 minutes, if frozen, or about 15-20 minutes, if thawed. You can drizzle more butter and brown sugar to coat them. You can also reheat on the stove top. Place ingredients in a pan drizzle with butter and stir over medium heat until hot.
How long can I store leftover potatoes? Store leftovers, including any extra glaze, in the fridge for 3-5 days. To reheat: Bake at 350 degrees F for about 15-20 minutes. You can also reheat on the stove top. Place ingredients in a pan and stir over medium heat until hot. Note: You can drizzle butter and brown sugar over the leftovers before reheating.
We’ve enjoyed Glazed Carrots for so long, so we are happy to have a similar version with this recipe. They’re a great side dish to any family or holiday meal!
For more red potato recipes, check out:
- Garlic Red Mashed Potatoes
- Crockpot Baked Potato Soup
- Mashed Parmesan Potatoes
- Baked Cheddar Eggs and Potatoes
- Twice Baked Potato Casserole
- Loaded Baked Potato Rounds
Red Potatoes Recipe
Ingredients
- 4 – 6 red potatoes cubed
- 1/2 c water
- 1 1/2 TB butter
- 1 1/2 TB brown sugar
- parsley or your favorite herb/spice
- garlic salt and pepper to taste
Instructions
- Bring red potatoes, water, butter and brown sugar to a boil in a pan over medium-high heat.
- Turn to low and simmer for approximately 6 minutes.
- Turn back to high and cook until all the water is evaporated and potatoes are tender. It took me another 10-15 minutes.
- Remove from heat. Salt and Pepper, sprinkle with parsley and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok, these potatoes are heavenly! Soft & tasty, they are a great side with anything!
The sweetness of the brown sugar is so yummy with these potatoes.
These potatoes are to die for!! I love the brown sugar in them! They are so soft & tender!
The quickest yummy side dish for red potatoes!
Im a real potato person and this recipe is one of the best i have ever had. When i read the recipe i thought this doesnt sound good. Boy was i wrong. It is sO simple and melts in your mouth. I would never paired brown sUgar and wayer with new potatoes . Good job!!!!!!
I have died and gone to heaven! Definitely a keeper!
When you turn the potatoes down TO simmer do you cover them? Also, going to be cooking for ABOUT 45 – 60 PEOple; How would you adjust this recipe and ingredients?
Can this recipe be doubled or tripled and frozen 2-3 Days ahead of time? I’m traveling to my hometown for Thanksgiving and need something I can make in advance to feed a large CROWD.
It can be for sure tripled or doubled. I have not tried freezing them, but they may be ok? I wish I knew for sure. I hope they are a hit!
These were quite yummy! I used golden potatoes because they are what I had. I also tasted them when about done and thought they needed more sugar so I added a tsp or so of honey. A great recipe for a breakfast side! (Although my husband and I just ate a pan as the one and only course)
Lol..eating as the only course sounds good to me 🙂 Glad to hear that you liked them! Thanks for sharing what you did 🙂
has anyone tried throwing these under the broiler for a few minutes to caramelize that glaze to introduce more of a crunch?
am going to try this later in the week it looks amazing.