Brunede Kartofler (Danish Caramelized Potatoes)
User Reviews
5
Brunede Kartofler (Danish Caramelized Potatoes)
Description
Brunede Kartofler (Danish Caramelized Potatoes) use canned or new potatoes cooked in a syrup made by melting sugar to a caramel stage, then adding butter to create a rich buttery sauce. The potatoes are drained and dried before being added to the caramel mixture and gently cooked until they are coated evenly with a shiny glaze. The technique involves heating the sugar over medium-low so it melts evenly without stirring unless needed to prevent burning, creating a deep caramel color. Adding butter converts the caramel into a syrupy mixture that coats the potatoes, which are then cooked for several minutes to develop a caramelized crust to taste.
The resulting potatoes hold a tender texture inside while sporting a golden, sweet exterior. This side pairs well with roasted or braised dishes, complementing savory flavors with its subtle sweetness and buttery notes. It provides a unique balance between soft new potatoes and the crisp, caramelized surface.
Notes from the recipe suggest that melting sugar and butter together from the start and stirring regularly prevents lumps and burning, offering an easier preparation method with the same end result. Using canned potatoes saves peeling and boiling time, making this a practical option especially when the characteristic caramelization is the main focus.
Ingredients
- 2 cans potato you can find these in a can with canned veggies, new, small
- 1/4 cup sugar
- 1/4 cup butter
Instructions
- Drain potatoes and pat dry.
- In a large skillet, cook the sugar on medium-low heat until completely melted. Try not to stir unless necessary to prevent burning. When melted and slightly darkened around the edges, add the butter and stir until it becomes kind of a syrupy mixture.
- Add the potatoes (if the mixture starts to stiffen and form lumps, turn the heat up and it will melt again).Moving the skillet around, gently cover each potato in the mixture, continuing to cook for about 6-8 minutes. If you want more of a caramelized crust, you can raise the heat a little and cook longer.
Notes
- Using canned new potatoes saves time by avoiding peeling and boiling.
- Melting sugar and butter together with frequent stirring can prevent lumps and burning while preserving the caramel flavor.
- Cook the potatoes gently in the caramel to achieve a syrupy, evenly coated finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 118mg | 5% |
| Potassium | 1184mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 55.4mg | 62% |
| Calcium | 37mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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