Ingredients :

• Small yellow or gold potatoes — It’s really important to choose small ones. Varieties like Charlotte, Ratte, or baby potatoes stay firm during cooking while becoming meltingly soft inside. Avoid floury potatoes like Bintje — they fall apart and you’ll end up with caramelized mashed potatoes. Not bad, but not the goal.
• Light brown sugar — Light brown sugar is softer and moister than dark brown sugar. It melts better and creates a more even, less bitter glaze. If you only have dark brown sugar, it works too, but the molasses taste will be more pronounced.
• Unsalted butter — Unsalted, not salted — you control the salt yourself with the pinch added separately. It’s the butter that binds the glaze and gives it that creamy texture that sticks well to the potato skin. Don’t replace it with margarine; the result isn’t the same.
• Sweet paprika and garlic powder — Optional on paper, essential in practice. Without them, it’s good but a bit flat. With them, you get a slightly spicy and fragrant dimension that prevents the dish from becoming too sweet. A teaspoon of each, no more — they are there to support, not to dominate.