Learn how to make Danish Brunede Kartofler at home—perfectly caramelized potatoes with a rich, buttery glaze. An irresistible side dish for holidays, special dinners, or everyday meals!
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4–6
Ingredients:
- 1 kg (approx. 2.2 lbs) small firm potatoes (new potatoes or baby potatoes work best)
- 75 g (approx. 1/3 cup) granulated sugar
- 50 g (approx. 3.5 tablespoons) unsalted butter
- Pinch of salt (optional, to balance sweetness)
- Water
Equipment:
- Large pot
- Sharp knife (for peeling, if desired)
- Large frying pan or skillet with a light-colored bottom (easier to see caramelization)
- Wooden spoon or spatula
Instructions with Step-by-Step Pictures:
Step 1: Prepare the Potatoes
- Wash the potatoes thoroughly. You can either leave the skins on (if they are very thin and smooth) or peel them. Traditionally, they are often peeled.
- Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until they are just tender when pierced with a knife, but not falling apart. This usually takes about 15-20 minutes, depending on the size of the potatoes.
Step 2: Drain and Cool Slightly
- Once the potatoes are cooked, drain them well in a colander.
- Let them cool slightly until they are just cool enough to handle. This will prevent them from sticking together too much when caramelizing. If the potatoes are large, you can cut them in half or quarters. Small new potatoes can be left whole.
Step 3: Melt the Sugar
- Place the frying pan or skillet over medium heat.
- Sprinkle the granulated sugar evenly over the bottom of the dry pan.
Step 4: Caramelize the Sugar
- Let the sugar melt undisturbed at first. You will start to see the edges become liquid and turn a light golden color.
- Once some of the sugar has melted, you can gently tilt the pan to distribute the melted sugar and help the rest melt evenly. Avoid stirring with a spoon at this stage, as it can cause the sugar to crystallize.
- Continue to cook until all the sugar has melted and turned a rich amber color. Be careful not to burn the sugar, as it will become bitter. This process requires your full attention.
Step 5: Add the Butter
- Once the sugar is caramelized, carefully add the butter to the pan. It will bubble vigorously.
Step 6: Stir the Caramel
- Using a wooden spoon or spatula, stir the butter into the caramelized sugar until it is fully melted and forms a smooth sauce. If the caramel seizes up (becomes hard), don’t panic! Keep stirring over low heat, and it should eventually melt again.
Step 7: Add the Potatoes
- Add the cooked and slightly cooled potatoes to the pan with the caramel sauce.
Step 8: Coat the Potatoes
- Gently stir and toss the potatoes in the caramel sauce until they are evenly coated on all sides.
Step 9: Simmer and Glaze
- Reduce the heat to low and let the potatoes simmer gently in the caramel for another 5-10 minutes, stirring occasionally. This will allow the caramel to thicken slightly and create a beautiful glaze on the potatoes. If the caramel becomes too thick, you can add a tablespoon or two of water and stir.
- Add a pinch of salt at this stage if you like a slightly salty-sweet balance.
Step 10: Serve
- Remove the Brune Kartoffeln from the heat and serve them hot as a delicious side dish. They are traditionally served with roasted meats like pork, duck, or goose, especially during Christmas.
Expert Tips for Success
✅ Use waxy potatoes like new potatoes or baby potatoes — they hold their shape during cooking and caramelizing.
✅ Don’t overcook the potatoes during boiling — they should be tender, not mushy.
✅ Watch your caramel carefully — once sugar starts browning, it can burn in seconds!
✅ Work swiftly once caramel is ready — timing is key for a silky glaze.
✅ Prep ahead: Boil and cool potatoes a few hours before if needed, then caramelize just before serving.
Storage and Reheating
Brune Kartofler is best enjoyed fresh. However, you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet over low heat. Add a splash of water if needed to loosen the caramel.
Fun Fact:
In Denmark, Brune Kartofler is often part of the traditional Juleaften (Christmas Eve) feast. It symbolizes abundance and celebration, adding sweetness to the savory-heavy holiday table!
Conclusion
With its beautiful golden sheen and unforgettable sweet-savory flavor, Danish Brune Kartofler brings a festive flair to any meal.
It’s simple, elegant, and delicious — and now, you can bring a taste of Denmark to your table!
Enjoy your delicious homemade Danish Brune Kartofler! Velbekomme!
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