Brunede Kartofler is a Danish potato dish popular during Christmas. It is the traditional accompaniment to meat dishes, such as roast pork or duck. Small potatoes are boiled, peeled, then tossed in a caramel sauce until browned. They are best served right from the stove. With time, the caramel coating is absorbed and loses its luster. Any small, firm potatoes will work. I used red potatoes that were about 1- 1 1/2 inches wide.
The only downside to this dish was peeling the potatoes after they were boiled. I hate peeling potatoes and since these were so small, they took forever. I can’t imagine making these for a large crowd!
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 just lightly shook the pan every couple of minutes.
Brunede Kartofler (Danish Browned Potatoes)
Adapted from Honest Cooking
2 pounds small potatoes
3 tablespoons granulated sugar
2 tablespoons unsalted butter
1-2 tablespoons water
Bring a large pot of water to a boil. Add the potatoes and boil until tender when pierced with a fork, 15-20 minutes. Drain and allow to cool.
Once room temperature, peel the potatoes.
In a large pan, heat the sugar over medium heat, without stirring, until melted. Stir in the butter until well combined, then add the peeled potatoes and 1 tablespoon of the water. Gently toss the pan to coat the potatoes. If needed, add the additional tablespoon of water. Cook, lightly tossing to coat occasionally, for 8-10 minutes. Serve immediately.