Danish caramelised potatoes
Local name : Brunede kartofler
Small boiled potatoes rolled in melted sugar and butter until they glaze and shine. The Danish Christmas table side dish.
Photo : Jóhann Heiðar Árnason · CC BY-SA 3.0
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
- Difficulty
- Medium
Method
- Boil the potatoes whole and unpeeled in salted water for 15 to 20 minutes, until a knife tip slides in without resistance.
- Drain, run them under cold water and peel while still warm. The skins slip off in one motion.
- Leave them to air dry for 30 minutes. A dry surface takes the caramel far better.
- Spread the sugar in a thin layer across a large frying pan. Heat over medium without stirring until it melts and turns amber.
- Add the butter and water off the heat. The caramel hisses, then relaxes into a smooth syrup.
- Tip in the potatoes and roll them around the pan for 8 to 10 minutes over low heat, until coated and glossy.
- Serve straight away, alongside the braised red cabbage of the Christmas meal.
Danes put this dish on the 24 December table next to plain boiled potatoes so guests can choose. Moisture is the sticking point: a wet potato makes the caramel seize into grains. Dry them well, even if that means an hour on a tea towel.
