Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.) In a large nonstick skillet, melt margarine. Add brown sugar, water, salt, and ginger. Bring to a simmer; add half of potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately. MC_Busted by Badams; found at
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 51 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 125.8mg||4 %|
|Potassium 359.1mg||9 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 37.4g|
|Protein 1.6g||2 %|
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Calories per serving: 214
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