Danish caramelized potatoes, or brunede kartofler, are small cooked potatoes glazed in a buttery caramel, a traditional side dish served in Denmark with festive meals. The balance of tender, lightly salted potatoes and crisp-edged sweetness makes them especially good alongside roast pork or duck; family methods vary, but the basic sugar-and-butter technique is widely loved.
Ingredients
- 2 lb (900 g) small waxy potatoes, such as baby Yukon Gold or fingerling potatoes
- 8 cups (1.9 L) water, for boiling
- 1 tsp (6 g) fine salt, for the cooking water
- 1/2 cup (100 g) granulated sugar
- 4 tbsp (57 g) unsalted butter, cut into small pieces
- 1/4 tsp (1.5 g) fine salt, optional, to season the finished potatoes
Instructions
- Boil the potatoes. Rinse the potatoes and trim away any eyes or blemishes. Put them in a large pot, add the water and 1 teaspoon salt, and bring to a boil over high heat. Reduce the heat to maintain a steady simmer and cook for about 18 minutes, or until a thin knife slides into the center with slight resistance. Small potatoes cook at different rates, so begin checking a few minutes early; they should be tender but not splitting or falling apart.
- Drain and cool. Drain the potatoes well, then leave them in the colander for 2 minutes so steam can escape. Spread them on a plate or tray and let them cool for about 15 minutes, until comfortable to handle. Peel off the skins with your fingers or a small paring knife. If they are still damp, gently pat them dry with a clean towel. Dry surfaces help the caramel cling instead of turning watery.
- Prepare the pan and sugar. Choose a wide, heavy-bottomed skillet, preferably 10 to 12 inches across, so the potatoes can sit in a mostly single layer. Add the sugar and spread it evenly over the dry pan. Set it over medium heat. Let the sugar melt without stirring for about 5 minutes, watching closely; if it melts unevenly, gently tilt and rotate the pan. The goal is an even amber color, not a very dark brown. Sugar can burn quickly once it begins to color.
- Add the butter carefully. When the sugar is melted and amber, reduce the heat to medium-low. Add the butter pieces, taking care because the caramel may bubble and spit. Stir slowly with a heatproof spatula until the butter is incorporated and the mixture looks glossy. If the caramel briefly turns grainy or seizes, keep the pan over low heat and stir gently; it often smooths as the sugar warms again. Do not add cold water to hot caramel.
- Glaze the potatoes. Add the peeled, dry potatoes to the pan. Turn each one gently with a spoon or by carefully rolling the pan so the caramel coats the surfaces. Cook over medium-low heat for about 12 minutes, turning frequently but gently. The caramel may firm up when the cooler potatoes first go in, then soften and coat them as everything heats. Lower the heat if the glaze is smoking or becoming very dark. The potatoes are ready when hot through and evenly shiny.
- Season and serve. Taste one carefully, since the caramel is hot. Add up to 1/4 teaspoon salt if the potatoes need a little contrast, then transfer them to a warm serving dish with any caramel remaining in the pan. Serve promptly while the coating is glossy and soft. If a few potatoes stick together, separate them gently with a spoon rather than pulling hard and tearing the glaze.
Tips
- Choose potatoes that hold their shape. Small waxy potatoes are the easiest to turn in the pan and stay intact through glazing. Baby Yukon Golds, small yellow potatoes, and fingerlings all work. Very floury potatoes can crumble during boiling or stirring, while unusually large potatoes take longer to cook and may need to be cut into evenly sized pieces.
- Make sure the potatoes are dry and cool enough to peel. Wet potatoes can make the caramel sputter and thin out, while very hot potatoes are awkward to handle. The brief cooling time in this recipe is enough to make peeling manageable; they do not need to be refrigerated before glazing. If cooking them ahead, refrigerate peeled potatoes and bring them out while you prepare the pan.
- Control the caramel with heat, not a rushed stir. Medium heat gives the sugar time to melt evenly. Stirring dry sugar too early can encourage clumps, so tilt the pan instead. Once the sugar is amber, work attentively: a few extra moments can turn caramel bitter. If your stove heats unevenly, shift the pan around the burner rather than increasing the heat.
- Short on time? A 14- to 16-ounce (400- to 450-g) jar or can of small cooked potatoes can replace the fresh potatoes. Drain them thoroughly, rinse off any packing liquid, then pat them very dry before glazing. They save the boiling and peeling steps, but can be softer and less potato-forward than freshly cooked waxy potatoes. Adjust the salt at the end because some packaged potatoes are already salted.
Serving Suggestions
Brunede kartofler are a sweet-savory side, not a dessert, and they are most often served as part of a substantial meal. In Denmark they are especially associated with festive dinners, including Christmas meals, where they may accompany roast pork, duck, or another roast alongside boiled potatoes, gravy, and braised red cabbage. Their sweetness works well with savory, salty, or gently tart dishes.
For a simpler dinner, serve them with roast chicken, pork chops, or a nut roast and add a green vegetable such as green beans, Brussels sprouts, or a crisp salad. Keep other parts of the plate fairly straightforward: a rich sauce and several sweet sides can overwhelm the caramel flavor. A spoonful of pan gravy is lovely beside the potatoes, though pouring it directly over them can soften their glossy coating.
Variations
Some cooks use a little less sugar or butter, and some prefer a deeper caramel color. The recipe here aims for a clear buttery glaze and a moderate sweetness. If you want a less sweet result, reduce the sugar to 1/3 cup (67 g); there will be less caramel to coat the potatoes, so turn them carefully and expect a thinner finish. For a richer glaze, increase the butter by 1 tablespoon (14 g), but avoid changing the sugar and butter quantities dramatically because the coating may become greasy or difficult to manage.
For a subtle savory note, add a small pinch of flaky salt just before serving rather than mixing in extra salt early. A tiny pinch of ground white pepper is another possible, nontraditional accent. Brown sugar can replace granulated sugar by weight, but its molasses flavor makes the coating darker and more toffee-like, and it may be harder to judge when the caramel is ready. Avoid adding herbs or spices directly to the hot sugar; delicate ingredients can scorch and distract from the classic simple flavor.
You can also use this method with peeled potatoes that were boiled the day before. Chill them promptly after cooking, keep them refrigerated, and dry their surfaces well before adding them to the caramel. They are convenient for holiday cooking, although cold potatoes may firm the caramel temporarily; steady medium-low heat and gentle turning will help the glaze loosen again.
Storage and Reheating
For food safety, refrigerate leftover potatoes within 2 hours of cooking. Store them in a covered container in the refrigerator for 3 to 4 days. The caramel will harden as it chills, so the potatoes will not look as glossy straight from the refrigerator. Do not leave them at room temperature for extended storage, and do not try to preserve them by canning or keeping them in a sealed jar on the counter.
To reheat, place the potatoes in a skillet over low heat with 1 to 2 teaspoons (5 to 10 ml) of water. Cover for a few minutes to warm them gently, then uncover and turn them as the coating softens. Add a little more water only if the pan is dry and the caramel is catching; too much will dilute the glaze. You can also microwave a small portion in a covered microwave-safe dish, stirring or turning once during heating, though the coating may be less even. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and serve once hot throughout. Avoid repeated reheating, which can make the potatoes break up and the caramel taste scorched.
Frequently Asked Questions
Can I make brunede kartofler ahead?
Yes. Boil, cool, and peel the potatoes up to a day ahead, then refrigerate them in a covered container. Pat them dry before glazing. For the best texture and shine, make the caramel coating shortly before serving; the finished potatoes can be reheated, but the coating is at its glossiest when freshly made.
Why did my caramel become hard when I added the potatoes?
The cooler potatoes can cause melted sugar to firm up on contact, and that is not necessarily a mistake. Keep the heat at medium-low and turn the potatoes gently as the pan warms; the caramel usually softens and coats them. If the sugar was already dark before the potatoes went in, however, the flavor may be bitter and cannot be fixed by reheating.
Can I stir the sugar while it melts?
It is better not to stir dry sugar at the start because stirring can encourage crystals or clumps. Let it melt, and tilt the skillet to distribute the heat. After adding butter, use a heatproof spatula to stir slowly. If the mixture looks grainy, gentle low heat may smooth it out; avoid scraping burnt bits from the pan into the glaze.
Do I have to peel the potatoes?
Peeling is traditional for the smooth, even coating associated with brunede kartofler, and the skins can keep caramel from adhering as neatly. If you prefer to leave thin skins on small potatoes, scrub them very well and dry them thoroughly. The result will be more rustic, with some spots that are less glazed.
Can I use potatoes that are already cooked?
Yes. Use about 14 to 16 ounces (400 to 450 g) of drained, cooked small potatoes for this quantity of caramel. Pat them very dry and check whether they contain added salt before seasoning. Packaged potatoes are often softer than freshly boiled waxy potatoes, so handle them gently and turn them with a spoon rather than shaking the pan hard.
What should I do if the sugar burns?
If the caramel smells acrid or has turned very dark brown, it will taste bitter; the reliable fix is to discard it, wash and dry the pan, and start again with fresh sugar. If the sugar is only unevenly melted, gently rotate the pan over moderate heat. Keep the potatoes and butter ready before you begin, so you can move on as soon as the sugar reaches an amber color.
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