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1. Drop the unpeeled potatoes into a pan of boiling water and cook 15 to 20 minutes, or until they offer no resistance when pierced with the tip of a sharp knife. Let them cool slightly; then peel them.
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2. Melt the ½ cup of sugar in a heavy 10- to 12-inch skillet over low heat. Cook slowly for 3 to 5 minutes, until the sugar turns to a light-brown caramel.
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3. Stir constantly with a wooden spoon and watch the sugar closely; the syrup changes color very rapidly and burns easily. It must not become too dark or it will be bitter.
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4. Stir in the melted butter, and add as many potatoes as possible without crowding the pan. Shake the pan almost constantly to roll the potatoes and coat them on all sides with the caramel.
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5. Remove the hot, caramelized potatoes to a heated serving bowl and repeat the procedure until all the potatoes are coated.
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