Sides
Caramelized Potatoes
Ingredients
- 800 g (1.75 lb) small new potatoes, boiled and peeled
- 100 g (1/2 cup) granulated sugar
- 60 g (4 tbsp) butter
- 1/4 tsp salt
Method
- Boil the potatoes until just tender, then drain, cool slightly and peel.
- In a large frying pan over medium heat, melt the sugar, stirring occasionally, until it turns a light amber caramel.
- Add the butter to the caramel and stir until smoothly combined.
- Add the peeled potatoes to the pan and gently toss to coat evenly in the caramel.
- Cook for 5-7 minutes, turning occasionally, until the potatoes are glossy and evenly coated.
- Season with a pinch of salt and serve immediately.
Introduction: Brúnaðar kartöflur, small potatoes glazed in caramelized sugar and butter, are a beloved Icelandic side dish especially associated with Christmas dinner, served alongside hangikjöt or roast pork.
Cultural Background: Brúnaðar kartöflur, small potatoes glazed in caramelized sugar and butter, are a beloved Icelandic side dish especially associated with Christmas dinner, served alongside hangikjöt or roast pork. The sweet-savoury glaze reflects a broader Nordic fondness for pairing sugar with root vegetables.
Tips: Watch the sugar closely as it melts — it can burn quickly once it starts to colour. Use potatoes of similar small size so they coat and cook evenly.
Variations: Add a splash of cream to the caramel for a softer, toffee-like glaze. Toss in a few whole cloves while cooking for a subtle spiced note.
Storage: Refrigerate up to 2 days in an airtight container.
Reheating: Reheat gently in a pan over low heat, stirring, until warmed through.
FAQs:
Q: Can I use larger potatoes?
A: Yes, cut into even bite-sized pieces before boiling.
Q: Is this dish very sweet?
A: It has a distinct sweetness balanced by butter and salt, meant to contrast with savoury mains like smoked lamb.
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