SUGAR BROWNED POTATOES (DANISH)
Make and share this Sugar Browned Potatoes (Danish) recipe from Food.com.
Provided by pammyowl
Categories Danish
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a 10" skillet, mix sugar, butter and salt heat on medium heat until golden brown.
- Remove from heat, cool slightly. Add water, stirring until blended.
- Add potatoes, toss to coat and brown.
Nutrition Facts : Calories 324.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 406.1, Carbohydrate 52.2, Fiber 5, Sugar 14.2, Protein 4.7
SUGAR - BROWNED POTATOES
These potatoes are eaten throughout Scandinavia, but they are especially popular in Denmark. The Swedish version would have a bit more sugar. Posted for the Zaar World Tour 2005. Zaar World Tour II
Provided by NcMysteryShopper
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in heavy pan and stir in sugar.
- Brown sugar but do not burn.
- Add potatoes, shaking pan constantly to brown on all sides.
- When potatoes are golden, sprinkle with salt.
Nutrition Facts : Calories 402.5, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 357.1, Carbohydrate 80.5, Fiber 9.3, Sugar 9.6, Protein 8.7
SCANDINAVIAN SUGAR-BROWNED POTATOES
Provided by Nika Standen Hazelton
Categories Potato Side Sauté Quick & Easy Winter House & Garden Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Melt butter in heavy frying pan. When hot, stir in sugar. Brown sugar, taking care not to scorch. Add potatoes, shaking pan constantly to brown on all sides. When potatoes are browned, sprinkle with salt. Serve with meat or poultry.
HASSELBACK SWEET POTATOES
Take all the flavors of a classic sweet potato casserole and cross them with the elegance of a hasselback potato, for a show-stopping holiday side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.) Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed. Put the potatoes on a rimmed baking sheet.
- Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes. Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside. Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet. Sprinkle with the pecans before serving.
CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR BROWNED POTATOES
Christmas is steeped in tradition. Special foods! Gifts! Songs! You may want to add this Nordic tradition to your festivities: Pork belly baked with the skin on, which becomes astonishingly crispy. Two simple but strategic accompaniments: braised red cabbage and sugar browned potatoes. The acid from the vinegar and sweetness from the lingonberry jam in the braised red cabbage cuts through the rich pork. The sugar browned potatoes are both creamy and sweet, a perfect contrast to the crisp and salty pork.
Provided by Food Network Kitchen
Time 12h
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the pork belly: Pat the skin of the pork belly completely dry. Using a sharp knife, cut parallel lines across the skin and fat, about a 1/2 inch apart, making sure not to cut down into the meat.
- Mix the salt, baking powder and pepper in a small bowl. Rub the pork all over with the salt mixture, making sure to get it into the grooves on the skin. Place the pork skin-side up on a rack in a roasting pan. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours (see Cook's Note).
- About an hour before cooking the pork, allow it to come to room temperature.
- Preheat the oven to 350 degrees F.
- Pour 4 cups of water into the roasting pan with the pork (this will prevent the drippings from burning). Cook until the meat is tender but not falling apart, about 3 hours.
- For the cabbage: Meanwhile, add the cabbage, vinegar, jam, sugar and salt to a large high-sided skillet and mix to combine. Cover, place over medium heat and cook, stirring occasionally to make sure the cabbage is not browning, until softened and no longer crisp, about 20 minutes. The cabbage will release some moisture, but if it starts to stick to the bottom of the skillet or seems dry, add water 1 tablespoon at a time to moisten. Keep warm.
- For the potatoes: Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat. Cook until the potatoes are tender but not too soft, about 15 minutes. Drain into a colander and set aside for about 10 minutes. When the potatoes are cool enough to handle, peel them with your hands or a paring knife.
- Meanwhile, add the sugar to a large skillet and set over medium heat. Cook, without stirring, until the sugar is completely melted, about 3 minutes. When the edges start to turn brown, after about another 3 minutes, add the butter and kosher salt. Using a rubber spatula, stir carefully to combine. Continue to cook until the mixture is amber, about 5 minutes. Add the potatoes and cook, stirring gently to coat them with the browned sugar, until heated through, about 4 minutes. (Don't worry if the sugar hardens when you first add the potatoes; it will melt again.) Sprinkle with flaky sea salt before serving.
- After the pork belly has cooked for 3 hours, increase the oven temperature to 475 degrees F and continue to cook until the skin is crisp and brown, about 20 minutes more. Let rest for 15 minutes before slicing. Serve with the cabbage and potatoes.
BAKED SWEET POTATOES WITH BROWN SUGAR
Roasting sweet potatoes at a high oven temperature makes the skin delicious and extra crackly.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. With a fork, poke potatoes in several places. Arrange on a foil-lined baking sheet; bake until tender, about 40 minutes.
- Cut a deep cross in the top of each potato, and push the ends together to make an opening. Sprinkle inside with salt and pepper; dot each potato with 1 tablespoon butter and 2 teaspoons sugar. Serve.
BROWN SUGAR SWEET POTATOES
This easy apple and sweet potato bake, drizzled with a brown sugar and cinnamon sauce, is a natural for holiday meals. " I like to serve this autumn side dish with ham," writes Heidi Grant of Orangeville, Ontario. "If you wish, you can substitute two 18-ounce cans of sweet potatoes, drained."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-20 minutes or just until tender. Drain; cool slightly and peel. Peel and cut into 1/4-in. slices., Meanwhile, in a small bowl, combine the brown sugar, apple juice, salt and cinnamon; set aside. In an 8-in. square baking dish coated with cooking spray, alternately layer sweet potato and apple slices in an 8-in. square baking dish coated with cooking spray. Drizzle with brown sugar mixture. , Bake, uncovered, at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until apples are tender, basting occasionally with pan juices.
Nutrition Facts :
BROWN SUGAR-GLAZED SWEET POTATOES
Our family cherishes a tradition of sweet potatoes with apples and raisins. If I suggest something different, they say "Oh NO, Beema, that's part of the love." -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain., Meanwhile, in a small saucepan, combine butter, brown sugar, apple juice, apple and raisins; bring to a boil, stirring frequently. Remove from heat. If desired, stir in brandy., Transfer sweet potatoes to a greased 8-in. square baking dish; top with apple mixture. Bake, uncovered, 25-30 minutes or until bubbly and sweet potatoes are tender, basting occasionally with sauce.
Nutrition Facts : Calories 330 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 72g carbohydrate (46g sugars, Fiber 5g fiber), Protein 3g protein.
SWEET POTATO CASSEROLE WITH BROWN SUGAR
A sweet, creamy, but light-tasting take on sweet potato casserole. The orange adds a bit of zing that is needed and missing from most recipes, in my opinion.
Provided by Robin Dixon
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Place sweet potatoes into a large pot and cover with water. Add enough salt so that the water tastes like seawater. Bring to a boil and cook potatoes until fork tender and mashable, 20 to 30 minutes. Drain.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a casserole dish.
- Transfer potatoes to a large mixing bowl and mash with a potato masher. Add 1/2 the butter, 1/2 of the brown sugar, orange zest, orange juice, and vanilla extract; mix until well combined. Allow mixture to cool slightly, then add cream, cinnamon, salt, cloves, and nutmeg. Taste and adjust spices to your liking. Mix in eggs until well combined. Transfer to the prepared casserole dish.
- Mix remaining 1/2 cup brown sugar with flour in a small bowl. Sprinkle pecans over the potato mixture, and then do the same with the brown sugar-flour mixture. Sprinkle remaining butter pieces on top of the casserole and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue to bake until topping is crispy, about 20 minutes longer. Serve once cooled.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 58.3 g, Cholesterol 65.7 mg, Fat 18.1 g, Fiber 7.1 g, Protein 6.1 g, SaturatedFat 6.7 g, Sodium 271.9 mg, Sugar 22.4 g
CRISP OVEN-BROWNED POTATOES
Provided by Melissa Roberts
Categories Potato Brunch Side Bake Christmas Vegetarian Mother's Day Dinner Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
- Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
- Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.
SWEET POTATOES WITH BOURBON AND BROWN SUGAR
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.
Provided by Melissa Clark
Categories dinner, casseroles, vegetables, side dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
- Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 8 grams, TransFat 0 grams
MOM'S BROWN POTATOES
These potatoes are different than the usual fries, but so good.
Provided by DAME DE COEUR
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
- Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 46.7 g, Fat 11.3 g, Fiber 6 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 17.5 mg, Sugar 2.1 g
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RECIPE FOR TRADITIONAL DANISH SUGAR BROWNED POTATOES
From nordicfoodliving.com
5/5 (11)Category Side DishCuisine NordicTotal Time 1 hr
- Clean the potatoes but leave the peel on. Boil the potatoes in lightly salted water for about 15 minutes. Don't boil them too soft.
- Peel the potatoes using a knife. Let the potatoes cool off before you proceed. You can with advantage do this the day before you actually need the browned potatoes.
- Pour the sugar in an even layer on a cold frying pan. Turn on the stove at medium heat and let the sugar melt without stirring in it. Try to avoid using a frying pan with Teflon coating.
- When the sugar is melted add the butter to the pan and turn up to high heat. Add the potatoes to the sugar/butter mixture.
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