Danish Sugar-Browned Potatoes (Brunede Kartofler)




1-1/2 lb. small, firm potatoes
3 tbsp. sugar
3 tbsp. butter


Wash the potatoes, place them in a deep pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes, or just until tender. Remove the pot from the heat, pour off the water, and rinse the potatoes in cold water. When the potatoes have cooled enough to handle, peel off their skins and set aside.

In a heavy frying pan or skillet, over medium heat, melt the sugar. When the sugar turns light brown around the edges, add the butter and stir until melted.

Rinse the peeled potatoes in cold water. Drain the potatoes and add them to the caramelized butter sugar mixture. Cook the potatoes, shaking the pan often, until the potatoes are evenly glazed and heated through, which will take about 10 minutes. 6 servings.

Author's Comments

Brunede Kartofler, Glaserte Poteter, Glassrod Potatis. The Danes serve Sugar Browned Potatoes at every celebratory meal, Small, whole potatoes work best.

Scandinavian Feasts

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