Brunede Kartofler Danish Sugar Glazed Potatoes Recipes

BRUNEDE KARTOFLER (DANISH SUGAR-GLAZED POTATOES)

Steps:

• Cook potatoes in salted boiling water to cover until just tender; drain.
• In a heavy pan or skillet, melt butter with sugar over medium low heat.
• Add potatoes and shake pan to coat potatoes thoroughly with sugar mixture; cook about 10 minutes until thoroughly glazed and tender.

DANISH BRUNEDE KARTOFLER - CARAMELIZED BROWNED POTATOES

Steps:

• Drain potatoes and pat dry.
• In a large skillet cook the sugar on medium-low heat until completely melted. DO NOT STIR!
• When melted and slightly darkened around the edges, add the butter and stir until it becomes kind of a syrupy mixture.
• Add the potatoes and a little bit of water (if the mixture starts to stiffen and form lumps turn the heat up and it will melt again).
• Moving the skillet around, gently cover each potato in the mixture, continuing to cook for about 6-8 minutes.

BRUNEDE KARTOFLER

Steps:

• Melt the sugar in a large frying pan over low heat.
• Leave to simmer for a few minutes until it turns goldenbrown.
• Stir in the melted butter.
• Add potatoes, not to much at a time, you still have to be able to move them.
• Keep stirring until the potatoes are evenly coated with the caramel.
• Put them in a preheated serving dish and proceed until all potatoes are done.
• Enjoy!

CARAMELISED POTATOES (SUKKERBRUNEDE KARTOFLER)

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.

DANISH SUGAR BROWNED POTATOES BRUNEDE KARTOFLER

Steps:

• Buy small firm potatoes. Wash the potatoes, place them in a deep pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes, or just until tender. Remove the pot from the heat, pour off the water, and rinse the potatoes in cold water. When the potatoes have cooled enough to handle, peel off their skins and set aside.
• In a heavy frying pan or skillet, over medium heat, melt the sugar. When the sugar turns light brown around the edges, add the butter and stir until melted.
• Rinse the peeled potatoes in cold water. Drain the potatoes and add them to the caramelized butter sugar mixture. Cook the potatoes, shaking the pan often, until the potatoes are evenly glazed and heated through, which will take about 10 minutes. 6 servings.
• Scandinavian Feasts.

KARTOFLER (DANISH-STYLE POTATOES)

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.