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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.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 4 Servings
Course: Side Dish
Cuisine: Danish

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

    Cup of Yum
  1. 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.
  2. Once they are room temperature, peel the potatoes and transfer to the refrigerator. Allow to cool completely, 1 to 2 hours.
  3. In a large, heavy-bottomed pan, add the sugar in an even layer and place over medium low heat.
  4. Allow the sugar to caramelize and turn golden brown without stirring.
  5. Once thoroughly melted and golden, stir in the butter just until melted and well combined.
  6. Immediately add the peeled potatoes. If the mixture is too dry, carefully add 1 tablespoon (15 milliliters) of the water.
  7. Gently toss the potatoes to thoroughly coat in the sauce.
  8. 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.
  9. Serve immediately.