Danish caramelised potatoes — small waxy potatoes coated in butter and golden caramel — a beloved Christmas side.
Brunede Kartofler (brown potatoes) are a quintessential Danish Christmas side dish that has found its way onto year-round tables. Small waxy new potatoes are coated in a buttery caramel until glistening and deeply golden. The bitter-sweet caramel coating and the creamy potato interior create an irresistible combination. They are served alongside roast pork and red cabbage at Christmas dinner.
Serves 4
Boil potatoes in salted water until just tender. Drain, peel while warm, and cool.
Melt sugar in a wide heavy pan over medium heat without stirring until it turns amber. Swirl gently to even out colour.
Add butter and swirl until melted and incorporated. Work quickly as caramel sets fast.
Add cold potatoes to the caramel and toss to coat, working in batches if needed. Cook over low-medium heat 5–8 minutes, turning regularly, until potatoes are glossy and deeply golden.
Transfer immediately to a serving dish. Serve alongside roast pork and braised red cabbage.
Use the smallest potatoes you can find — they coat more evenly.
Keep potatoes cold when adding to hot caramel — the temperature contrast helps the coating stick.
Don't rush the caramelisation — patience is the key to even colour.
Add a pinch of sea salt flakes at the end for a salted caramel version.
A splash of dark rum in the caramel adds festive warmth.
Best served immediately. Can be briefly reheated in a pan, but the caramel will harden.
Brunede Kartofler have been a fixture of Danish Christmas tables since at least the 1800s, always served with flæskesteg (roast pork with crackling) and rødkål (red cabbage).
Yes — drain and dry canned potatoes thoroughly. They work perfectly and save time.
Per serving · 4 servings total
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