Danish caramelized potatoes (Brunede kartofler)
Small boiled and peeled potatoes glazed with a sugar-and-butter caramel. Serves 6; times are approximate.
Brunede kartofler are potatoes glazed with caramel and served in Denmark as a side dish, especially at Christmas. Choose small potatoes of similar size so they cook evenly. The stated cooling time is 8 hours; hands-on preparation time and yield are approximate estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cook, peel, and chill the potatoes
Boil the potatoes in their skins in a pot of water until tender when pierced; cooking time may vary with their size. Drain them and let them cool enough to handle. Peel and dry them, then refrigerate until completely cold, for about 8 hours.
Ready to continue when: The potatoes are peeled, dry, and completely cold.
20 min - 02
Make the caramel
Spread the sugar in an even layer in a large, dry pan. Heat it over medium to medium-low heat without stirring at first; gently swirl the pan until the sugar melts and turns light to medium amber. Gradually add the butter and carefully mix until incorporated. If the mixture is not smooth and glossy, add the stated boiling water.
Ready to continue when: The sugar is melted and amber, and the butter is incorporated into a smooth, glossy mixture.
- 03
Glaze the potatoes
Carefully add the cold, dry potatoes to the pan, arranging them in a single layer if possible. Cook over low to medium-low heat for about 10 minutes, turning them or gently shaking the pan often to coat them on all sides. Remove from the heat when the glaze is glossy and clings to the potatoes, and serve hot.
Ready to continue when: The potatoes have a golden, glossy caramel coating that clings to them.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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