Sukkerbrunede Kartofler Swedish Caramelized Potatoes
Indulge in the irresistible allure of Sukkerbrunede Kartofler, or Swedish Caramelized Potatoes—an elegant Nordic side dish that combines tender, buttery potatoes with a luxurious, golden caramel glaze. Perfect for holiday feasts or special dinners, this recipe highlights the natural sweetness of small waxy potatoes, which are boiled until tender and then delicately coated in a rich blend of caramelized sugar and butter. The secret lies in the careful process of creating the silky caramel sauce, which transforms humble ingredients into a show-stopping accompaniment. With just four ingredients and a pinch of salt, these caramelized potatoes strike a beautiful balance of sweet and savory, making them an irresistible addition to any meal. Serve warm and watch them steal the spotlight at your next table setting!
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Recipe Information
Ingredients
- 1 pound Small waxy potatoes (e.g., baby Yukon Gold or new potatoes)
- 0.5 cup Granulated sugar
- 4 tablespoons Unsalted butter
- 1 pinch Pinch of salt
Instructions
Wash the potatoes thoroughly. If they are larger than bite-sized, peel them. For smaller, delicate potatoes, leaving the skin on is fine.
Place the potatoes in a pot and cover them with water. Add a pinch of salt, bring to a boil, and cook until they are just tender when pierced with a fork, about 10-15 minutes. Avoid overcooking.
Drain the potatoes and let them cool slightly. If not already peeled, peel them carefully while warm. Set them aside.
In a large skillet over medium heat, add the granulated sugar in an even layer. Allow the sugar to melt and caramelize without stirring, but swirl the pan gently to ensure the sugar melts evenly. Watch closely to avoid burning.
When the sugar has turned a deep amber color, add the butter carefully and stir with a heatproof spatula or wooden spoon. The mixture will bubble intensely but will settle as the butter incorporates.
Reduce the heat to low and add the cooked potatoes to the caramel sauce. Toss gently to coat the potatoes evenly with the caramel. Be careful not to break the potatoes during this step.
Cook the potatoes in the caramel for about 5-7 minutes, turning occasionally, until they are fully coated and golden. Adjust the heat as needed to prevent the caramel from burning.
Serve immediately as a side dish, garnished with a sprinkle of salt if desired, for a balance of sweet and savory flavors.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 104.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1373 mg | 29% | |
*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.
