Brunede Kartofler
Brunede Kartofler (BROO-neh-the kar-TOF-luh)
Caramelized Potatoes
Small new potatoes rolled in golden caramelized sugar and butter until glossy and sweet — Denmark's essential Christmas side dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving bowl
Garnishes: none — simplicity is key
Accompaniments: roast beef, red cabbage
Instructions
-
1
Boil potatoes in salted water until just tender, about 12-15 min. Drain and set aside.
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2
Melt sugar in a dry skillet over medium heat, swirling gently until it turns golden amber.
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3
Add butter carefully (it will splutter) and stir until combined.
-
4
Add potatoes to the caramel, turning gently to coat each one evenly.
-
5
Continue cooking and turning for 5-8 min until potatoes are glossy and golden brown all over.
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6
Serve immediately while warm and glistening.
Did You Know?
Making brunede kartofler without burning the caramel is considered a rite of passage in Danish households.
Chef's Notes
Equipment Tips
- large skillet
- saucepan
- slotted spoon
Garnishing
none — simplicity is key
Accompaniments
roast beef, red cabbage
The Story Behind Brunede Kartofler
Brunede kartofler became a Christmas tradition in 19th-century Denmark when sugar prices dropped enough for everyday cooks. The technique of caramelizing sugar and coating potatoes is unique to Danish cuisine and remains an indispensable part of the julefrokost (Christmas lunch).
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