Danish Sugar Browned Potatoes (Brunede kartofler) Recipe
Danish Sugar Browned Potatoes (Brunede kartofler)
Flavors of Denmark

Prep. time: A few minutes
Cooking time: 30-40 minutes

Difficulty: Easy
Chef's Note

No traditional Danish Christmas dinner is complete without a dish of Brunede kartofler or small caramelized potatoes served with a Nordic roasted duck.

You can boil and peel the potatoes a day in advance and then fry them just before they are to be served – this will save you a lot of time on the busy day of Christmas eve.

Hints & Tricks
Step 2: Try to avoid using a frying pan with Teflon coating. Use a regular pan.

Step 4: If you are making these potatoes for your Christmas dinner and you have some duck fat, add 125 ml / 1/2 cup of the fat to the pan with the potatoes. This will give the potatoes a festive and delicious taste.

- 1 kg baby potatoes
- 100 g sugar
- 100 g butter
  1. Clean the potatoes but leave the peel on. Boil the potatoes in lightly salted water for about 15-20 minutes until well done but still firm. Peel them, and put them in the refrigerator.
  2. Sprinkle the sugar in the bottom of a pan and allow it to caramelize at medium heat without stirring it. 
  3. Add the butter and allow it to froth, then add the potatoes and turn up to high heat. 
  4. Fry the potatoes in the sugar/butter mixture for about 5-7 minutes, turning them carefully from time to time so that they do not burn at the bottom. The potatoes are done when they are completely reheated, golden, and have a fine, bitter-tasting, caramelized surface.
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