Caramelised Potatoes Sukkerbrunede Kartofler Recipes

DANISH CARAMEL POTATOES

Danish Caramel Potatoes image

Sticky, sweet and such a treat, these potatoes, inspired by a classic sweet-and-savory Danish dish, are a must try. True to their title, the potatoes are actually tossed with a homemade caramel sauce-don't worry, it's just sugar and butter. A clever technique developed by the Betty Crocker Kitchens makes quick work of a tricky step. Where most traditional recipes call for combining the potatoes with hot caramel on your stovetop, where it's easy to burn the caramel and make a mess, this version calls for combining them in the oven. So you'll end up with creamy potatoes coated in rich caramel, with barely any fuss. We highly recommend serving these alongside pork and cabbage, as the Danes traditionally do at Christmastime.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 8

Number Of Ingredients 4

Ingredients

2 lb unpeeled fingerling or baby creamer potatoes
4 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon salt

Steps:

Heat oven to 425°F. Line 9-inch square metal pan with foil; spray with cooking spray. In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add potatoes; reduce heat and simmer 15 to 20 minutes, or until just tender when pierced with paring knife. Drain; transfer to cutting board to cool. When cool enough to handle, carefully peel potatoes by hand; discard peels.
In large bowl, mix melted butter, sugar and salt. Add potatoes; toss to coat. Place in pan in single layer. Bake 40 to 45 minutes, stirring occasionally, until sauce is bubbling and caramelized. Let stand 5 minutes before serving.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize About 3 Potatoes, Sodium 200 mg, Sugar 7 g, TransFat 0 g

SUKKERBRUNEDE KARTOFLER (SWEDISH CARAMELIZED POTATOES)

Sukkerbrunede Kartofler (Swedish Caramelized Potatoes) image

A traditional Christmas side dish that would work year-round. You can serve these with beef, pork or ham. Caramelised potatoes are not suitable for re-heating because they will become dull and not shiny. Enjoy!

Provided by Nif_H

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2 lbs small potatoes, peeled and boiled until just cooked
3 ounces sugar
1/3 cup butter

Steps:

Rinse the potatoes in cold water and drip dry.
Melt the sugar in a frying pan until golden. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing.
Brown the potatoes over a brisk fire while stirring. Serve immediately.

CARAMELIZED POTATOES

Caramelized Potatoes image

Categories Potato Side Christmas Vegetarian Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds small (1 1/2- to 2-inch) white boiling potatoes
3 tablespoons sugar
1 1/2 tablespoons unsalted butter
1 1/4 teaspoons salt

Steps:

Cover potatoes with salted cold water by 1 inch in a 3-quart heavy saucepan and bring to a simmer. Simmer, uncovered, until just tender, about 15 minutes. Drain potatoes in a colander and cool slightly. When potatoes are just cool enough to handle (but are still very warm), peel and cut into 1/2-inch-wide wedges.
Cook sugar in a 12-inch heavy skillet, undisturbed, over moderate heat until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add butter and salt, stirring until butter is melted. Add potato wedges, stirring gently with a wooden spoon or heatproof rubber spatula from bottom of skillet to coat potatoes with caramel (caramel will seize and form small clumps), and cook, uncovered, stirring occasionally, until potatoes are heated through and any clumps of caramel have melted to coat potatoes evenly, 10 to 12 minutes.

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