Danish Brunede Kartofler (Caramelized Browned Potatoes)

5 from 5 votes
29 Comments

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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.

Danish Brunede Kartofler or Caramelized Browned Potatoes in a bowl.

Danish Potatoes

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!

Danish Recipes

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:

How To Make Danish Brunede Kartofler aka Caramelized Browned Potatoes

Danish Brunede Kartofler or Caramelized Browned Potatoes in a bowl.

Danish Brunede Kartofler – Caramelized Browned Potatoes

5 from 5 votes
Danish Brunede Kartofler – Caramelized Browned Potatoes – are a great side dish to any meal! They are a small potato with a sweet caramelized coating.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Danish
Servings 4

Ingredients

Instructions

  • 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.

Notes

***UPDATE: We have actually found that it is easier to add the sugar and butter in the pan at the same time (omit the water completely) and let it all melt together until the sugar dissolves and turns a deep caramel color. This way you can actually stir it without ruining it. In fact, it is best if you stir it often so it doesn’t burn. This isn’t the “authentic” way but we have found the end result is the same!

Nutrition Information

Calories: 394kcalCarbohydrates: 67gProtein: 7gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 118mgPotassium: 1184mgFiber: 6gSugar: 15gVitamin A: 355IUVitamin C: 55.4mgCalcium: 37mgIron: 2.5mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    My mother in law is Danish, and she loved is recipe. She has been making these for 50 years, and this recipe is tastes just like hers. Thanks for posting!!!

  2. 5 stars
    I have been making Brunede Kartofler for years, taught to me by my Mum who in turn learned from her Mother, my Mormor. Although you say it’s not the authentic way to add the sugar and butter at the same time there’s three generations here that have been doing it this way so it might be more authentic than you think seeing as my Mormor would be 126 if she were still alive today.

    Usually serve our Sweet Potatoes with Frikadeller and red cabbage with a small amount of pork gravy. Although the red cabbage is not always the best as I can’t get my hands on Danish Lager Vinegar any more which is disappointing. Do you know of a good alternative?

  3. My goodness, this sounds so good. I will be using canned potatoes. Thank you for this recipe & will be trying it very soon.

  4. 5 stars
    Thank you! for posting the recipes for Frikadeller and Carmelized/Browned Karttofler. When I was a child my mother use to make Frikadeller and Carmelized new potatoes she grew in the garden with Rodkal. This was one of my favorite meals. My brother mentioned to me that he made these recipes that he got on the internet YOUR RECIPES! So here I am! I am in my glory eating the meals of my childhood. We are as well from Denmark living in Canada for over 50 year.

    1. Hi Carina- Thank you so much for this comment! We love hearing how our recipes bring back fond memories of being together with family. That is our goal with our website. Your comment brings a smile to my face. Thank you for sharing 🙂 Tell your brother “thank you” for finding us! 😀

  5. 5 stars
    I’ve always thought “um no” to canned potatoes but never tried them I based my thoughts on trying canned peas one time which were not my cup of tea… I’ll have to try the canned potatoes for this recipe as purchasing baby potatoes that are small enough locally is difficult especially in the winter months

  6. Thanks for sharing this! We are planning to do “Danish Christmas” for the first time this year. I’m looking forward to it, but I don’t know if I will be able to find a pork roast with the skin on.

  7. We served these yesterday with a bone-in crown pork loin roast and red cabbage in the center and the potatoes, they were an instant hit! We added the cabbage just before we put it on the table…great dinner.
    Dessert…Danish rice pudding!

  8. Try stuffing a leg of pork (like a ham, but fresh pork, not salted or smoked) – have the butcher remove bone and fill that cavity with apple slices and dried (but pre-soaked) prunes – Close in and roast..Fantastic flavor and a great garnish!

      1. We haven’t tried making them ahead, so I can’t say for sure. Let us know how it turns out if you try it!

  9. Sounds good but why would you use canned New potatoes when the fresh are oh so much better?
    New potatoes fresh from the garden are a Christmas tradition in our family.
    Please I implore you to use fresh!

      1. They need to be fork-tender. If you are using the little potatoes that are in a jar or can, they are already booked enough– you don’t need to boil them at all. Does that make sense?

    1. I have made these dozens of times over the years as this is a very traditional Danish dish. Having used both canned and fresh new potatoes I really think the canned potatoes are better and easy, easy! Just make sure to drain and dry the potatoes well. This was always served with a pork roast with the rind and the roast would be garnished with poached apple halves with a dollop of current jelly in the center. This is festive Danish Comfort food at it’s best!

          1. We haven’t tried freezing this so I can’t say how it would turn out! Sorry! Let us know how it goes if you try it!

  10. We have this dish with our Danish Christmas Dinner every year. My family think it is the best dish in the meal.

    1. we also have these at our Danish Christmas and we have to set a limit of how many each person can have lol its like fighting over deviled eggs at a bbq

    2. 5 stars
      A GROUP OF CAT JUDGES AND BREEDERS VISITED EUROPE IN 1977 AND WE WERE MET AT THE STATION AT KOPENHAGEN BY A YOUG MAN WHO TOOK US BACK TO A HOUSE FOR A MEAL BEFORE GOING ON TO OUR DESIGNATED COUNTRIED WHERE WE WOULD JUDGE CATS, THE MEAL I REMEMBER WAS MEAT BALLS POTATOES AND A SWEET SAUCE….OR SO I THOUGHT. I HAVE OFTEN THOUGHT OF IT SO WENT SEARCHING AND NOW I KNOW THAT IT WAS THE CARAMELISATION OF THE POTATOES. I AM SO HAPPY, IT WAS DELICIOUS.

  11. These were really yummy! I didn't have new potatoes, so I just cut up the potatoes I had into large chunks. I also ended up cooking the sauce too long, so it kind of crystallized on me 🙁 But the flavor was there (more subtle than I expected, but really good). I'll definitely try making these again!