Sukkerbrunede Kartofler Swedish Caramelized Potatoes Recipes

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CARAMELISED POTATOES (SUKKERBRUNEDE KARTOFLER)



Caramelised Potatoes (Sukkerbrunede Kartofler) image

A recipe I found online at Denmark.dk for their Christmas recipes. These potatoes sound so different from what I have had and so tasty. Posting this for ZWT 6. I haven't tried them yet, but would taste them and then determine if they needed any salt or pepper.

Provided by diner524

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 3

2 1/4 lbs potatoes (1 kg)
6 tablespoons sugar (85 g)
5 tablespoons butter (75 g)

Steps:

  • Peel and dice potatoes then add them to a large sauce pan and cover with cold water. Bring water to a boil on high heat then reduce to a slow boil for 15 minutes. 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.
  • Caramelised potatoes are not suitable for re-heating, for then they will not become shiny, but dull and furry.

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

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.

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

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

KARTOFLER (DANISH-STYLE POTATOES)



Kartofler (Danish-Style Potatoes) image

Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.

Provided by currybunny

Categories     Potato

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

6 large potatoes
1/2 cup butter
1 large onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon salt
1 dash white pepper

Steps:

  • Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
  • Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
  • Add remaining ingredients. Cook for 5 minutes longer.

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

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.

SWEDISH POTATOES



Swedish Potatoes image

From the "Scandinavian and American Recipes" cookbook, which contains recipes submitted by parents and friends of the Svenskarnas Dag Girls Choir. To prepare ahead, peel and slice potatoes, then put in water in the refrigerator.

Provided by BeccaB3c

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 medium baking potatoes, thinly sliced
1 teaspoon salt
1/4 teaspoon white pepper
1/2 small onion, chopped
1 egg, beaten
3 ounces shredded gruyere cheese (3/4 cup)
1 cup milk
1 cup whipping cream
2 ounces shredded gruyere cheese (1/2 cup)
3 tablespoons butter

Steps:

  • Heat oven to 350 degrees.
  • Butter 2 quart casserole, combine potatoes, salt, pepper, onion, egg and 3 ounces Gruyere cheese.
  • Heat milk and cream to boiling in saucepan, combine with potato mixture.
  • Place in casserole, sprinkle with remaining cheese and dot with butter.
  • Bake 1 hour.
  • If top not browned, broil until lightly brown.

Nutrition Facts : Calories 444.7, Fat 30.5, SaturatedFat 18.5, Cholesterol 136.5, Sodium 560.1, Carbohydrate 31.2, Fiber 2.6, Sugar 1.6, Protein 12.9

SWEDISH POTATOES



Swedish Potatoes image

These are rich and satisfying. They can be a little oily, so plan to eat only a small portion if you are watching what you eat. If you don't want to use dairy products or to make this vegan, try Recipe #154613.

Provided by KookieMomster

Categories     Potato

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 lb baby yellow potato
4 tablespoons unsalted butter
2 tablespoons dried dill leaves
2 teaspoons paprika
1/4 teaspoon grated nutmeg
1 small onion, minced
1 garlic clove, minced
1 teaspoon salt
1/2 cup sour cream
1 tablespoon 2% low-fat milk
1 teaspoon lemon juice

Steps:

  • Melt butter in pan at medium/high heat.
  • Add onion, garlic, nutmeg, paprika, and half of the dill.
  • Wash potatoes and cut into bite sized, uniform pieces.
  • Stir butter and add potatoes and salt, stir to coat with butter.
  • Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
  • Mix remaining dill with sour cream and milk, blend well and add lemon juice.
  • Spoon potatoes into a serving dish with a slotted spoon to remove excess butter.
  • Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.

Nutrition Facts : Calories 128.6, Fat 9, SaturatedFat 5.6, Cholesterol 21.7, Sodium 303.8, Carbohydrate 11, Fiber 1.7, Sugar 1.2, Protein 1.7

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