Danish caramel potatoes
Recipe for Danish caramel potatoesDanish caramelized potatoes or "brunede kartofler" (browned potatoes) as we call them are traditionally served for Christmas or Mortens Eve with pork, duck, or turkey roast. They are pretty easy to make, and the whole family will love them.
Ingredients
- 1 kg potatoes small, boiled and peeled
- 2 dl sugar
- 20 g butter
- 0.5 dl water
- 1 dl whipping cream
- 1 tsp salt
Instructions
- Start by boiling and peeling the potatoes, they need to be cooled when they are to be used for browned potatoes.
- Put sugar in a pan and let it melt over medium heat. Avoid stirring the sugar while it is melting.
- Add butter and stir until it is mixed into the caramelized sugar. Then add water and whipping cream a little at a time so that the temperature is not lowered too much. Stir until the caramel is cooked through and smooth. Then add salt.
- Pour the potatoes into the caramel in the pan and let them stand for a minute before stirring. Then turn the potatoes around and let the caramel boil into the potatoes. They can be left on low heat for 20-30 minutes, so they can really soak up the caramel. Turn the potatoes regularly so that they are browned all the way around.
- Do not panic if the caramel looks thin just when you put the potatoes in. The caramel must boil for a while to get the potatoes covered perfectly in a thick caramel, so you may have to turn up the heat a little to make the caramel boil. It takes a little longer than if you make browned potatoes without liquid in the caramel. Turn up and stir regularly if the caramel looks thin, and have patience.
- Turn the potatoes around in the caramel before serving.
Nutrition
Calories: 508kcal
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