In a large pot add water (enough to cover the potatoes when added). Add the salt to the water and bring the water to a boil.
Add the potatoes to the boiling water and boil until tender, about 15-20 minutes.
Drain the potatoes and set aside to cool. Once cool enough to handle, peel the potatoes.
Add the sugar to a non-teflon frying pan in an even layer on the bottom of the pan. I used a cast iron skillet.
Turn the heat on medium and do not stir the sugar. Cook until the sugar starts to turn brown.
Add the butter and stir until melted.
Turn the heat up a bit higher and add the potatoes to the pan. With a large spoon carefully turn the potatoes and cook until they are heated through and caramelized, trying not to damage the potatoes (about 5 to 10 minutes).
Serve and enjoy!
Notes
Gr8 Make Ahead Tips:
The potatoes can be boiled and peeled up to a day ahead of time. Once the potatoes are peeled, store covered in the refrigerator. Take the potatoes out of the refrigerator about an hour before beginning with step #4.
I prepared the potatoes completely and then let them come to room temperature. Before serving, I stirred them in the caramel sauce, covered the bowl with foil and warmed them in the oven for about 10 minutes.