Brunede Kartofler
Glossy Danish caramelized potatoes coated in a buttery brown-sugar glaze, a non-negotiable part of the Christmas table.
Contains common allergens
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Instructions
- 1
Boil the unpeeled potatoes in salted water for about 15 minutes until just tender, then drain, cool slightly, and slip off the skins with your fingers.
- 2
Sprinkle the sugar evenly into a cold, wide skillet and melt it slowly over medium heat without stirring, swirling the pan occasionally until it turns a light amber caramel.
- 3
Add the butter and stir to combine into a smooth glaze, working quickly so the caramel does not seize or scorch.
- 4
Add the peeled potatoes and the salt, then gently roll and shake the pan continuously for 6 to 8 minutes so each potato becomes evenly coated and glossy with the caramel.
- 5
Transfer to a serving dish, scraping any remaining glaze over the top, and serve hot alongside roast pork or duck.
Plan it in Listahan
Add Brunede Kartofler to your week, check it against your household's allergens, and build the shopping list automatically.