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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
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Course: Side Dish
Cuisine: Denmark, North Western European, Scandanavian
Prep Time: 5 minutes
Cook Time: 15 minutes
Chilling: 15 minutes
Total Time: 35 minutes
Servings: 6
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.

Nutrition

Calories: 648kcal | Carbohydrates: 132g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 2389mg | Fiber: 12g | Sugar: 38g | Vitamin A: 303IU | Vitamin C: 112mg | Calcium: 71mg | Iron: 4mg