Brunede Kartofler is a delectable Danish dish that elevates simple boiled potatoes to a sweet and savory delight. These hearty potatoes are coated in a luscious caramel sauce. They are a beloved staple throughout Denmark, especially during the festive Christmas season. It may become a traditional holiday for your family once you experience these sweet, caramelized potatoes. They can be enjoyed alongside a variety of succulent meats. Brunede Kartofler pairs beautifully with a savory pork roast or a golden roasted turkey breast. For an authentic Danish dining experience, consider serving these sweet potatoes with frikadellers, traditional Danish meatballs that complement their rich flavor perfectly.
Ingredients in Brunede Kartofler
This irresistible recipe requires just three simple ingredients. First, small, yukon potatoes are the perfect choice due to their creamy, waxy texture. Unlike russet potatoes, these petite gems boast a higher moisture content. This allows them to maintain their shape even when reheated in the sweet caramel sauce. This moisture also ensures the potatoes absorb just the right amount of the sauce. It also coating their surfaces beautifully without becoming soggy.
Next comes the sugar, which is the key to developing the rich, deep brown caramel that gives Brunede Kartofler its distinctive flavor. It’s crucial to melt the sugar gently in a skillet without stirring. This allows it to caramelize until it reaches the perfect shade of amber. Once the sugar has transformed into a golden liquid, the final touch is the addition of butter. Stirring these two ingredients together creates a beautiful caramel sauce that perfectly coats the potatoes. The final step is to introduce the boiled potatoes to the skillet, turning them gently to ensure they are evenly coated while allowing them to heat through and achieve a light golden hue.
Preparation, Servings, and Storage
This indulgent dish is incredibly simple to prepare, taking just around 25 minutes of active cooking time. Begin by boiling the small yellow potatoes until tender. Next, the potatoes are chilled in the refrigerator for at least four hours. This chilling phase is vital, as it helps maintain the potatoes’ structure, preventing them from mashing or disintegrating when combined with the sauce. In fact, they can be prepared as much as three days prior to finishing the dish.
The recipe yields four delightful servings, making it the perfect accompaniment for a cozy family meal. If you’re anticipating a larger crowd, feel free to double or triple the ingredients without losing any of the dish’s charm. Any leftover Brunede Kartofler can be stored in an airtight container in the refrigerator for up to three days, allowing you to savor the sweet tradition a few days after the holiday celebration.
Brunede Kartofler
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Equipment
Ingredients
- 2 pounds Small yellow potatoes
- 1/3 cup Sugar
- 1/4 cup Butter
Instructions
- Rinse the potatoes and cover them with water in a large stock pot.
- Boil the potatoes for 15 minutes, or until tender.
- Allow the potatoes to cool slightly and remove the skins.
- Refrigerate for at least 4 hours or up to two days.
- When you are ready to prepare the Brunede Kartofler, heat a large cast iron skillet over medium heat.
- Add the sugar and allow it to liquify. Stir in the butter to create a caramel sauce.
- Add the potatoes to the sauce, stirring to coat the potatoes with the sauce and warm the potatoes.
- Serve immediately.
Nutrition
