Danes have known of potatoes since the 1750s, but they werent deemed fit for human consumption. It wasn’t until the first half of the 19th century that they vegetable became became a staple in Danish farm kitchens.

Around the 1890,s the simple boiled potato found its way to the Christmas Eve dinner table in Denmark. It had been customary to serve goose with caramel-coated chestnuts since the middle ages. Chestnuts, however, were expensive, so the poor began using potatoes instead somewhere around 1820-1850. Nowadays, brunede kartofler is viewed as a decadent dish. What was once a meager substitution is now something most Danes look forward to all year.

Danish Caramelized Potatoes - Brunede Kartofler

Brunede Kartofler- Danish Caramelized Potatoes

This wonderful Danish potato dish is eaten all year round, but especially at Christmas where it joins rodkal (red cabbage) and Andesteg (roast duck) on the table. What seems like a simple dish is actually complex in flavor and very satisfying.

5 from 1 vote

Print Pin

Course: Side Dish

Cuisine: Denmark, North Western European, Scandanavian

Prep Time: 5

Cook Time: 15

Chilling: 15

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Soup pot
Large skillet
Colander

Ingredients

20 small White potatoes
1 cup Granulated sugar
5 tbsp Butter (SUB: half butter; half duck fat)

US Customary – Metric

Instructions

Boil potatoes in salted water until fork tender, about 10 minutes. Drain potatoes then refrigerate for 15 minutes to cool slightly. Once the potatoes have cooled, remove their peels.
In a pan over medium-low heat, carefully melt sugar without burning. When sugar is melted, stir in butter until thoroughly combined with the sugar. Reduce heat to low and add the potatoes, stirring from time. In a few minutes, the potatoes should be warmed through and well coated. Serve hot.