Brunede kartofler, literally “browned potatoes,” is the name of this traditional Danish butter-caramel potato recipe.
At first, the pairing of potatoes and butter caramel may sound strange—but once you try it, you may be very pleasantly surprised. And it is nowhere near as sweet as you might think from the ingredients.
It is not complicated to make at all, even though you do have to make the caramel itself. This dish goes especially well with perhaps the most popular Danish roast pork loin with crispy skin, flæskesteg.
It is very popular in Denmark at Christmas and is part of the traditional Christmas menu, alongside flæskesteg, Danish sweet braised red cabbage, and Danish rice pudding, or risalamande.
But don’t make it only for the holidays—try it for any gathering with friends or family. With this trio—flæskesteg, Danish sweet braised red cabbage, and brunede kartofler—you definitely won’t disappoint!
What Kind of Potatoes Should You Use?
For this dish, the potatoes are prepared whole and boiled before being tossed in the caramel. For that reason, it is best to choose smaller potatoes. In terms of type, I recommend waxy potatoes because they do not fall apart when cooked, and their texture suits brunede kartofler best.
Of course, it can also be made with larger potatoes. Just cut them in half or into quarters, depending on their size and your taste.
An interesting detail is that, because brunede kartofler really is one of the most classic Danish dishes, stores in Denmark—especially before Christmas—are full of peeled, whole potatoes.
Peeling the Potatoes
You can cook and peel the potatoes in two ways. Both methods will be delicious, and both can be considered authentic. In both cases, it is important that the potatoes be completely dry before you put them into the caramel.
- First, peel the potatoes as neatly and as round as possible. Cook them this way in barely simmering water for about 15 minutes, then once they are cooked, drain off the water and let them dry.
- Bring the potatoes slowly to a boil in their skins. Cook them for 15 minutes in barely simmering salted water, then let them cool slightly. Cool the potatoes with cold water, then use a sharp knife to pull off their skins. Try to remove the skins as neatly as possible so each potato stays round.
The potatoes—and the final result—will be prettier and more rounded if you cook them in their skins and peel them afterward. But it is true that this way, the dish takes a little more work and time to prepare.
Vegan or Dairy-Free Version
Brunede kartofler can also be made with good-quality vegan butter, and it is very delicious that way too. This makes it suitable for vegan, dairy-free, and lactose-free diets.
Brunede Kartofler – Danish Caramelized Potatoes
Ingredients
- 1 ¾ lb waxy potatoes, as small as possible 800 g
- ¼ cup plus 1 tablespoon sugar 60 g
- 2 tablespoons butter 30 g
- 2 tablespoons plus 2 teaspoons water 40 ml
- salt
Instructions
- Peel the potatoes as neatly as possible, making them as round as you can. In salted water, over medium heat, bring them slowly to a boil. Cook for 15 minutes in barely simmering water, then let them cool slightly. You can also cook the potatoes in their skins. In that case, bring them slowly to a boil and cook them for 15 minutes in barely simmering salted water, then let them cool slightly. Cool the potatoes with cold water, then use a sharp knife to pull off their skins. Try to remove the skins as neatly as possible so each potato stays round. Set the potatoes aside. It is important that by the time you put the potatoes into the caramel, they are completely dry.
- Sprinkle the sugar evenly into a cold skillet. Start heating it over medium-high heat. Do not stir or shake it while it heats. When it begins to melt, reduce the heat to medium and cook until the caramel turns golden brown. You must not stir the caramel while it is cooking, because it will crystallize. Wait patiently until it is evenly brown. If the surface of your skillet is not even—which is not good, but it happens; mine was like that too—then carefully move it with a spatula once most of it is already liquid and browning.
- Turn the heat down to the lowest setting, or if you have an electric cooktop that holds heat, turn it off. Carefully pour in the cold water from close to the pan and stir it in. Add the butter and stir that in as well, until it has completely melted.
- Pour the potatoes into the skillet, into the caramel. Carefully, so you don’t scald yourself, start shaking the pan until the potatoes are completely coated in the caramel.
Recipe source: https://marinasmad.com/opskrift/perfekte-brunede-kartofler/
