Sides
Brunede Kartofler (Caramelized Potatoes)
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) small new potatoes
- 100 g (1/2 cup) sugar
- 75 g (5 tbsp) butter
- Pinch of salt
Method
- Boil the potatoes in salted water until just tender, then peel while still warm and set aside.
- In a wide, dry frying pan, melt the sugar over medium heat until it turns a light amber caramel, watching closely to avoid burning.
- Add the butter to the caramel and stir until fully combined and glossy.
- Add the peeled potatoes to the pan and gently roll them to coat evenly in the caramel-butter glaze.
- Continue cooking for 8-10 minutes, shaking the pan occasionally, until the potatoes are deeply golden and glossy all over.
Introduction: Small boiled potatoes glazed in butter and sugar until deeply caramelized, brunede kartofler are an essential accompaniment to flæskesteg and are considered non-negotiable at the Danish Christmas Eve table.
Cultural Background: Small boiled potatoes glazed in butter and sugar until deeply caramelized, brunede kartofler are an essential accompaniment to flæskesteg and are considered non-negotiable at the Danish Christmas Eve table.
Tips: Use small, waxy potatoes of similar size so they glaze evenly. Keep the caramel moving constantly once it starts to colour, as it can burn quickly.
Variations: A splash of cream stirred into the caramel gives a softer, toffee-like glaze. Some cooks add a pinch of ground cinnamon for a subtle warmth. Naturally vegetarian; use a plant-based butter alternative to make it vegan.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat, adding a small knob of butter to loosen the glaze.
Nutrition: Approx. 260 kcal, 3g protein, 10g fat, 40g carbohydrates per serving.
FAQs
Q: Why did my sugar seize instead of caramelizing?
A: This usually happens if the heat is too high or the pan isn't fully dry; melt the sugar slowly and evenly for a smooth caramel.
Q: Can I make this in advance?
A: It's best made shortly before serving so the glaze stays glossy, though leftovers reheat reasonably well.
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