Brunede Kartofler (Danish Caramelized Potatoes)
User Reviews
5
Brunede Kartofler (Danish Caramelized Potatoes)
Description
Brunede Kartofler involves careful preparation starting with boiling small, uniform, waxy potatoes with their skins on to keep them firm. Once cooled, the skins are removed and the potatoes chilled thoroughly, which helps them hold shape during cooking in the caramel glaze. The caramel is formed by melting granulated sugar in a heavy skillet until it reaches a deep golden brown. Butter is then incorporated to enrich the glaze. Cold potatoes are added and gently stirred so they are fully coated. The sugar mixture may crystallize initially but melts again upon continued cooking, forming a glossy, sticky glaze around each potato.
The potatoes are cooked until they reach a desired level of browning, offering a slightly crisp, caramelized exterior over a tender, waxy interior. The dish provides a combination of savory and sweet flavors, with the richness of butter complementing the subtle sweetness of the sugar glaze.
Brunede Kartofler are typically served as a side, particularly in festive Danish meals, and lend a distinctive textural and flavor element to a plate. Their preparation requires patience, especially in peeling and chilling stages, but results in a classic dish with a unique caramelized profile.
Ingredients
- 2 pounds potatoes choose small ones that are uniform in size, firm, waxy
- 1/4 cup granulated sugar
- 2 tablespoons butter
Instructions
- Boil the potatoes in salted water with their skins on until done, being careful not to over-cook. Once cool enough to handle but still warm (it makes peeling easier), remove the skins (this takes time and patience). Put the potatoes in the fridge to thoroughly chill for several hours. Ideally they should be chilled overnight.
- Place the sugar in a heavy cast iron skillet over medium heat and allow it to melt, stirring as infrequently as possible to prevent burning. The sugar will melt and begin to brown. Let it come to a rich golden brown color. Add the butter and stir while allowing it to melt. Once the butter is melted and incorporated into the sugar, add the cold potatoes. Stir to thoroughly coat all of them. Don't worry if the sugar starts to crystalize, it will melt again. Let the potatoes cook, stirring only occasionally to re-coat them in the sugar glaze, until they're lightly browned. (How much you brown them is a matter of personal preference, but I like to have some of those glorious browned crusted bits on the potatoes.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 91mg | 4% |
| Potassium | 1034mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 20mg | 22% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
