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.
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.