Friday, December 23, 2011

Brunede Kartofler (Danish Caramelized Potatoes) Recipe

Brunede Kartofler
Brunede Kartofler (aka Danish caramel potatoes, Danish caramelized potatoes) has an important place as a side dish on the Danish Christmas table. It is boiled potatoes covered in caramel, and it is not even a dessert. I know many people see the Christmas season as an opportunity to indulge in sugar, fat, alcohol and other goodies guilt free. And this is where brunede kartofler can really help you in your mission, it brings sugar and fat to your main dish even before you start with desserts.

Trust the Danes to do miracles with butter. Danish butter cookies and Lurpak butter is available in so many countries worldwide. It is no surprise that the Danes have come up with this dish, and I am surprised that it is not so widely known.

Caramelised potatoes may sound disgusting but it is actually delicious. When I first read about it I knew I had to try it, and after trying it, I know I will try it again. It is not sickly sweet even though its called caramelised potatoes. Three tablespoons of sugar for 2 pounds of potatoes is not so bad, is it? And don’t worry about the butter, mashed potatoes uses more butter. Brunede kartofler is low fat when compared with some mashed potatoes!

I made a very small amount. When making small amounts the potatoes don’t get coated as well because of the caramel that sticks to the saucepan. As a result the potatoes in the photo above are not glistening with joy unlike the photo below which comes from the site where the recipe comes from. This is how good brunede kartofler should look like.

I have seen two versions of the recipe. The recipe that I selected requires melting the sugar and cooking potatoes in caramel for 8-10 minutes. The sugar caramelizes during this stage. Another version involves caramelizing the sugar first and then coating the potatoes.

Recipe source: Honest Cooking

2 pounds small potatoes
3 tablespoons of sugar
2 tablespoons of organic butter, unsalted
1 tablespoons of water if needed

1. Boil and peel the potatoes.
2. In a large frying pan, cook the sugar on moderate heat until completely melted. Do not stir. When melted add butter and stir until the two are combined into an almost syrupy mixture
3. Add the potatoes, and a little bit of water to the mixture. If the mixture starts to stiffen and form lumps, don't panic. Turn the heat up and it will melt again. Slowly rock the pan and cover each potato in the mixture, continuing to cook for about 8-10 minutes.


  1. I don't succeed in getting the caramel to stick to the potatoes.

  2. Make sure the potatoes are completely dry.


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