Sukkerbrunede Kartofler Swedish Caramelized Potatoes Recipes

SUKKERBRUNEDE KARTOFLER (SWEDISH CARAMELIZED POTATOES)

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.

CARAMELIZED SCANDINAVIAN POTATOES

Steps:

• In a nonstick skillet, over medium-high heat, heat the sugar, water and salt until the sugar has melted and the mixture forms a light brown syrup, 5-7 minutes, stirring constantly. Reduce the heat to low, then add the potatoes, coating them with the syrup. Heat for 6-8 minutes or until the potatoes are heated through and evenly coated, stirring constantly.

SWEDISH POTATOES

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.

SWEDISH POTATOES

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.

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.

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.