Danish Brunede Kartofler - Caramelized Browned Potatoes

5 from 16 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 Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Danish

Keyword: Brunede Kartofler, Potatoes, Side, Side Dish

Servings:

Calories: 394kcal

Author: Erica Walker

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.

***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!
It's totally okay 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.