Danish Caramel Potatoes Recipes

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DANISH BRUNEDE KARTOFLER - CARAMELIZED BROWNED POTATOES



Danish Brunede Kartofler - Caramelized Browned Potatoes image

Danish Brunede Kartofler - Caramelized Browned Potatoes - are a great side dish to any meal! They are a small potato with a sweet caramelized coating.

Provided by Erica Walker

Categories     Side Dish

Time 20m

Number Of Ingredients 4

15 small new potatoes (you can find these in a can with canned veggies, about 2 cans)
1/4 cup sugar
1/4 cup butter
2 Tbsp. water

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.

Nutrition Facts : Calories 394 kcal, Carbohydrate 67 g, Protein 7 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 118 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving

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

CARAMELIZED POTATOES - ICELANDIC SIDE DISHES



Caramelized Potatoes - Icelandic Side Dishes image

Caramelized potatoes: a surprising and straightforward Icelandic recipe, a perfect side dish for roasted lamb or other roasted pieces of meat.

Provided by Adina

Categories     Side Dishes

Time 40m

Number Of Ingredients 3

2.2 lbs waxy potatoes (1 kg, Note)
4 tablespoons granulated sugar
3 tablespoons butter

Steps:

  • Cut potatoes: Clean and peel the potatoes. Cut them into large chunks or leave them whole if using small potatoes.
  • Boil potatoes: Bring a pot of water to a boil. Add the potatoes and cook for about 15-20 minutes, the potatoes should be tender, but not become mushy. Drain the potatoes very well and let stand in a colander for about 10 minutes, to make sure that they are dry.
  • Caramelize sugar: Place the sugar into a nonstick pan and let melt slowly, it should start to get slightly brown. At this point, add the butter and let melt slowly as well. Stir thoroughly.
  • Caramelize potatoes: Add the potatoes and stir carefully, taking care not to break the potatoes. Lower the heat to a minimum and continue turning the potatoes into the caramel until they are coated all over and golden. Do not let the caramel turn too dark, if you think it might happen, immediately remove the pan from the heat.
  • Serve immediately as suggested above.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 357 kcal, Carbohydrate 65 g, Protein 6 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 94 mg, Fiber 6 g, Sugar 15 g, UnsaturatedFat 3 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.

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  • Put the sugar in an even layer in a pan and heat slowly until completely melted - avoid stirring. When the sugar starts to melt in the middle, it is a good idea to turn down the heat a little to avoid burning the caramel.
  • Add the cooked, cooled and dry potatoes and leave to heat for a while before stirring. The caramel should just have time to heat up again so that it does not clump.
  • Then stir around once in a while until they have the desired brown caramelized color. I give them approx. 20 minutes in the caramel on very low heat.


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  • 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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3/5 (2)
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  • Danish Brunede Kartofler (Caramelized Browned Potatoes) Ok, so caramel-coated potatoes might seem a little odd. But I promise it works, especially when paired with pork chops!
  • Danish Meatballs. We’re used to meatballs and marinara. The tender meat with the tomato sauce works wonders with pasta or in a sub, and it’s a favorite for a reason.
  • Danish Chicken and Asparagus Tartlets. If you’re looking for finger food that goes beyond chips and chicken wings, the Danes have you covered. Who doesn’t love a mini-pie or tart full of savory chicken and creamy sauce?
  • Smørrebrød (Open-Faced Sandwiches) The first time I ordered a sandwich in Sweden, I was surprised when it came without a top. But I quickly fell in love with the concept, and to this day, I will eat my sandwiches this way.
  • Agurkesalat (Cucumber Salad) Vinegar and pickled foods are super popular in Denmark, and you’ll often find something like this served as a side dish.
  • Rugbrød (Danish Rye Bread) Bread can be quite a controversial topic when speaking to Europeans. What we consider dark bread – pumpernickel or rye bread – is often overly sweetened and not dark enough when compared with traditional European rye bread.
  • Flæskesteg (Danish Roast Pork with Crackling) There was always a fight for the crackling in my house! It can be achieved by cutting deep into the pork skin, though not all the way to the meat.
  • Danish Kringle. This wonderful pastry is originally from the pretzel family. It can be super light, full of layers, and have a variety of fruity fillings.
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  • Koldskål (Danish Buttermilk Dessert) As mentioned above, the Danes don’t like overly sweet desserts. That’s clear in this simple little dish. Made by mixing buttermilk with yogurt and sugar, it can be served with fruit for breakfast or after dinner.


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