Danish Brunede Kartofler, or Caramelized Browned Potatoes, are a great side dish to any meal! They are a small potato with a sweet caramelized coating.
Brunede Kartofler or Caramelized Browned Potatoes is a delicious Danish side-dish that my husband introduced me to. We have this every year with our Danish Christmas dinner and I love it! This brunede kartofler also goes really well with pork chops or pork tenderloin. They end up tasting kind of like a sweet potato. They have a sweet caramelized coating on every potato.
Tips For Making Danish Caramelized Potatoes
- It’s totally ok to use canned “new potatoes”. It is SO much easier than peeling all the little potatoes and then boiling them for just the right amount of time. Trust me, we have tried it all the ways.
- Leave the sugar alone. When cooking the sugar you will want to let it caramelize without stirring it. If you mess with it too much, it will get clumpy.
- The recipe below is the authentic way of making these potatoes, however, if you read the notes below the recipe you will find we have found an easier way that tastes the same. Either method works great, it’s totally up to you how you want to prepare it!
We have a tradition of cooking a Danish dinner the night before Christmas Eve. It is a dinner that we look forward to every Holiday season because all the food is a special treat. These potatoes are always on the menu! Some of our other favorite Danish dishes we love to make are:
- Thick and Beefy Danish Goulash
- Ris a La Mande (Danish Rice Pudding)
- This Rødkål (Danish Red Cabbage)
- Frikadeller (Savory Danish Meatballs)
How To Make Danish Brunede Kartofler aka Caramelized Browned Potatoes
Danish Brunede Kartofler – Caramelized Browned Potatoes
- Drain potatoes and pat dry.
- In a large skillet cook the sugar on medium-low heat until completely melted. DO NOT STIR!
- When melted and slightly darkened around the edges, add the butter and stir until it becomes kind of a syrupy mixture.
- Add the potatoes and a little bit of water (if the mixture starts to stiffen and form lumps turn the heat up and it will melt again).
- Moving the skillet around, gently cover each potato in the mixture, continuing to cook for about 6-8 minutes.