Brunede Kartofler (Danish Browned Potatoes)

A recipe for Brunede Kartofler (Danish Browned Potatoes)! These small peeled potatoes are coated in a sweet caramel sauce for a wonderful holiday side.

Brunede Kartofler are a Danish potato dish popular during the holiday season (Mortensaften-November 10th and Christmas) and are the perfect accompaniment to meat and poultry.

They come together with only a handful of ingredients, but do require a close eye. Small potatoes are boiled, peeled, then tossed in a buttery caramel sauce until browned. The longest part is peeling the many tiny potatoes.

The caramelized potatoes are best served warm from the stove. With time, the caramel coating is absorbed and loses its luster.

A Few Tips

This recipe is best using new potatoes no larger than about 1 1/2 inches (4 centimeters) wide. Simply chopping larger potatoes won’t have the same texture.

Do not overcook the potatoes or they will be more likely to fall apart when coating in the caramel. Boil just until tender, but still firm, about 15 minutes.

Allow the potatoes to cool thoroughly before coating in the sauce. They can be boiled and peeled the night before, then refrigerated in an airtight container until ready to cook.

I haven’t personally tried it, but some recipes use jarred or canned potatoes for quicker prep.

Keep an eye on the sugar as it turns into caramel and becomes golden. The perfect deep amber color can quickly become burnt. If the mixture does burn, discard, clean the pan, and try again. You won’t be able to save it at this point and will just end up wasting the potatoes.

Do not stir or whisk the sugar as it caramelizes. If you need to adjust the caramel more evenly, lightly swirl the pan.

Be gentle with the potatoes after adding them to the melted sugar and butter. You want them completely coated, but over-stirring will cause them to break apart. I usually lightly shake the pan every couple of minutes or use a heat-safe silicone spatula or wooden spoon (not metal) to gently toss the mixture.

Some recipes add a small pinch of salt to help contrast the sweetness of the caramel.

Add about 1 tablespoon (15 milliliters) water when tossing the potatoes only if needed to help the mixture coat evenly.

Serving Ideas

I paired the Brunede Kartofler with Medisterpølse and Grønlangkål. Other serving options include Skinke (ham), Andesteg (roast duck), Flæskesteg (roast pork), Rødkål (red cabbage), and Risalamande (rice pudding).

Medisterpølse is a type of lightly spiced Danish sausage. For those in the Los Angeles area, I found it in the freezer section at Alpine Village Market in Torrance. If you want to make your own, Sweet Sour Savory has a recipe for homemade Medisterpølse (Danish Pork Sausage).

I used Sid’s Sea Palm Cooking’s recipe for Grønlangkål to accompany the potatoes and sausage. Thinly sliced pieces of kale are lightly steamed in water, then simmered in thickened milk until tender and creamy.

Looking for more Danish recipes?

Try my:

• Kanelsnegle (Danish Cinnamon Rolls)
• Flødeboller (Danish Chocolate-Covered Marshmallow Puffs)
• Kartoffelmad (Danish Potato Sandwich)

This recipe was originally posted in December 2014 and updated June 2022.

Brunede Kartofler (Danish Browned Potatoes) Recipe

Adapted from Honest Cooking

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Brunede Kartofler (Danish Browned Potatoes)

A recipe for Brunede Kartofler (Danish Browned Potatoes)! These small peeled potatoes are coated in a sweet caramel sauce for a wonderful holiday side.

Course Side Dish

Cuisine Danish

Keyword caramel, Christmas, Danish, Denmark, potato

Prep Time 30 minutes

Cook Time 30 minutes

Resting Time: 2 hours

Total Time 3 hours

Servings 4 Servings

Ingredients

• 2 pounds (1 kilogram) small new potatoes
• 1/3 cup (70 grams) granulated sugar
• 3 tablespoons (44 grams) unsalted butter
• 1 tablespoon (15 milliliters) water optional

Instructions

• Bring a large pot of water to a boil. Add the potatoes and boil until just tender, but still firm when pierced with a fork, about 15 minutes. Drain and allow to cool.
• Once they are room temperature, peel the potatoes and transfer to the refrigerator. Allow to cool completely, 1 to 2 hours.
• In a large, heavy-bottomed pan, add the sugar in an even layer and place over medium low heat.
• Allow the sugar to caramelize and turn golden brown without stirring.
• Once thoroughly melted and golden, stir in the butter just until melted and well combined.
• Immediately add the peeled potatoes. If the mixture is too dry, carefully add 1 tablespoon (15 milliliters) of the water.
• Gently toss the potatoes to thoroughly coat in the sauce.
• Cook, lightly tossing to evenly coat occasionally, until most of the liquid has evaporated to create a glaze on the potatoes, about 10-15 minutes.
• Serve immediately.