Caramelised Potatoes Sukkerbrunede Kartofler
Transform your holiday table with **Caramelised Potatoes Sukkerbrunede Kartofler**, a beloved Scandinavian side dish that perfectly balances sweetness and a buttery richness. This traditional Danish recipe features tender, small waxy potatoes that are gently simmered, then coated in a luscious golden caramel made from sugar and butter. The result is a glossy, decadent side that's as visually striking as it is delicious. Ideal for serving alongside roast meats or festive meals, these caramelised potatoes add a touch of elegance and unique flavor to any celebration. With simple ingredients and a straightforward technique, this recipe is your perfect introduction to Nordic culinary tradition.
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Recipe Information
Ingredients
- 500 grams Small waxy potatoes
- 100 grams Granulated sugar
- 50 grams Unsalted butter
- 750 milliliters Water
- 1 teaspoon Salt
Instructions
Start by peeling the potatoes. If the potatoes are very small, leave them whole. If they are slightly larger, cut them into uniform bite-sized pieces.
Place the peeled potatoes in a pot and cover them with 750 milliliters of water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook the potatoes for 15-20 minutes, or until they are tender but not falling apart.
Drain the potatoes in a colander and allow them to cool slightly. Set them aside.
In a large, nonstick frying pan or skillet, melt the 50 grams of unsalted butter over medium heat.
Sprinkle the 100 grams of granulated sugar evenly over the melted butter. Stir gently with a wooden spoon or silicone spatula until the sugar begins to dissolve.
Continue stirring until the sugar fully dissolves and turns a golden caramel color. Be patient and avoid overheating, as sugar can burn quickly.
Reduce the heat to low and carefully add the cooked and drained potatoes to the caramel. Stir gently to coat each potato evenly in the caramel sauce. Be careful not to break the potatoes while stirring.
Cook the caramelized potatoes over low heat for an additional 5-7 minutes, allowing them to become glossy and fully coated in the caramel.
Remove the pan from heat and transfer the potatoes to a serving dish. Serve immediately as a side dish for roast meats, traditional Danish meals, or festive celebrations.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 104.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2136 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
