Caramelized New Potatoes

I know new potatoes are usually a springtime treat.

 But lately, I've found small potatoes available almost year round.

 This is a quick way to gussie-up those little gems and turn them into something fabulous.

• New potatoes - as many as you need for your guests - I usually count on 3 or 4 per person depending on the size.
• 1-2 tablespoons butter
• 1-2 tablespoons sugar

1. Cook potatoes  in a couple of inches of salted water until barely tender.
2. Drain water and return pan to heat.
3. Add butter to pan and melt, tossing potatoes to coat well.
4. Turn heat to medium and sprinkle with sugar.
5. Continue to cook, tossing the potatoes in the pan every few minutes until the sugar melts and begins to form a golden brown crust on them.
6. Serve with chopped fresh parsley if desired.