Cook the potatoes with caraway seeds in salted water as jacket potatoes, drain and let cool a little, then peel quickly.
Rinse parsley and shake dry, weigh finely.
Caramelize the sugar in a saucepan over low heat for about 5 minutes until golden yellow, add butter and 1 tablespoon water and stir in, season with nutmeg. Then put the potatoes in the pot and toss them in the caramel until they are coated with it all around.
Arrange the caramel potatoes in a preheated bowl, sprinkle with parsley and serve as an accompaniment to game dishes.
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