Contents
Brunede kartofler are a classic Danish dish featuring small potatoes coated in a buttery caramel glaze that balances sweetness with savory richness. Traditionally served during Christmas alongside roast meats and tangy red cabbage, these caramelized potatoes offer a warm, comforting flavor and crispy texture that make them a beloved treat all winter long. Simple to prepare yet full of character, they bring a unique touch of Danish holiday tradition to any meal.
Ingredients
- 1 kg small waxy potatoes
- 100 g sugar
- 75 g unsalted butter
- Pinch of salt
- Pinch of ground nutmeg or white pepper optional
Instructions
- Wash and boil the potatoes in salted water until tender but firm enough to peel. Let cool and peel the skins off.
- Dry the potatoes thoroughly to help the caramel stick better.
- In a pan over medium heat, melt the sugar without stirring too much until it turns a golden caramel color.
- Add the butter and stir until you have a smooth caramel sauce.
- Gently add the potatoes and toss them in the caramel, turning regularly so they’re evenly coated and slightly crisp.
- Remove from heat, season with salt and spices to taste.
Notes
Danish caramel potatoes: my cozy winter obsession 🥔✨
Alright, so I have to tell you about this dish I absolutely adore from Denmark — it’s called brunede kartofler, which means caramelized potatoes. I know, caramel and potatoes? Sounds weird, right? But trust me, this is something else. It’s basically small potatoes boiled until soft, then glazed with this buttery caramel sauce that’s just perfect — not too sweet, just right. The outside gets all shiny and a little crispy, while the inside stays creamy. Honestly, it’s like a warm hug on a plate.
Why you need to try this weirdly awesome combo 🍯🍽️
Okay, I get it. Caramel on potatoes isn’t something you see every day. But here’s the thing: when you eat it with roast pork or duck, and some tangy red cabbage on the side, it’s a total game-changer. The sweet and savory mix is kinda mind-blowing, and I promise you’ll want seconds. And the texture! The crispy caramel outside with the soft potato inside — it’s just magical.How I love to eat them 🍽️🎄
In Denmark, these caramel potatoes are Christmas staples — served with roast duck, pork, or meatballs, usually with some sweet and sour red cabbage. But honestly, I eat them whenever I want a bit of comfort food. If you love simple but special side dishes, you’ll fall for this one.Quick history nugget 📜🇩🇰
These potatoes have been around for a long time. Back when sugar was rare, caramelizing potatoes was a clever way to make something simple feel festive. And turns out, folks in northern Germany love it too!
