Copenhagen Potatoes
Indulge in the irresistible charm of Copenhagen Potatoes, a classic Scandinavian side dish that perfectly balances sweet and savory flavors. Made with tender, bite-sized waxy potatoes enveloped in a luscious, glossy caramel glaze crafted from granulated sugar and rich unsalted butter, this dish is a standout addition to any meal. With just a handful of simple ingredients, this recipe transforms humble potatoes into a show-stopping accompaniment, ideal for holiday feasts or special gatherings. The caramel's subtle sweetness contrasts beautifully with the potatoes' natural earthiness, creating a harmony of flavors that pairs wonderfully with roasted meats or seafood. Easy to prepare and visually stunning, these Danish caramelized potatoes will leave your guests raving about your culinary skills.
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Recipe Information
Ingredients
- 1 kg Small waxy potatoes
- 200 grams Granulated sugar
- 75 grams Unsalted butter
- 1 teaspoon Salt
- 500 ml Water
Instructions
Start by thoroughly washing the potatoes. If the potatoes are larger than a bite-size, peel them first; otherwise, leave the skin for added texture.
In a large pot, add the potatoes, water, and salt. Bring it to a boil over medium-high heat, then reduce the heat and simmer for 12-15 minutes until the potatoes are fork-tender. Drain and set aside.
In a large, heavy-bottom skillet, add the sugar over medium heat. Allow the sugar to melt slowly, stirring occasionally with a wooden spoon or spatula. Be patient, as the sugar will first clump and then turn into a caramel once fully melted.
Add the butter to the melted sugar, stirring constantly to combine. The mixture may bubble vigorously, but keep stirring until it results in a glossy caramel sauce.
Turn the heat to low and gently add the cooked potatoes to the skillet. Carefully stir them to coat each potato evenly in the caramel. Be gentle to avoid breaking the potatoes.
Continue stirring the potatoes occasionally until they are fully glazed and warmed through, about 10 minutes. The caramel should cling tightly to the potatoes, forming a shiny layer.
Transfer the Copenhagen Potatoes to a serving dish. Serve them immediately as a side dish alongside roasted meat, fish, or a festive holiday spread.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 718 mg | 15% | |
*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.
