Brunede Kartofler (Danish Caramel Potatoes)

This is my sixteenth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. It's hard to believe that we are more than halfway through the year...and the alphabet. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm.

P is for...

• Brunede Kartofler (Danish Caramel Potatoes) by Culinary Cam

• Easy Pastina Soup by Food Lust People Love

• Easy Pumpkin Pie Crescent Rolls by Blogghetti

• Grilled Peanut Butter & Jelly Sandwich by Sneha’s Recipe

• Maple Pecan Fudge by A Messy Kitchen

• Pasta and Pea Soup by Karen’s Kitchen Stories

• Pasta with Preserved Lemon by A Day in the Life on the Farm

• Peas and Pepper Pasta Salad by Jolene’s Recipe Journal

• Peach Crumble Pound Cake (Cake Mix Recipe) by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Pepper and Cheese Dip by Magical Ingredients

• Pineapple Salad by Mayuri’s Jikoni

• Provolini Antipasti Salad by Palatable Pastime

Brunede Kartofler (Danish Caramel Potatoes)

If you have been following me for awhile, you'll know that I have some dear Danish friends and we even visited and spent our 2018 holidays in Denmark. This is one of our very favorite Danish side dishes.

I hardly ever peel potatoes. I just scrub them clean and give them a rinse. However, this is the one dish for which I take the time: Brunede Kartofler, Danish Caramel Potatoes. I have made this without peeling them and my boys objected heartily. "Mooooooommmmm...." they whined in unison. "This isn't right!"

I decided to make a somewhat traditional Brunede Kartofler and peel the potatoes. I say 'somewhat traditional' because I don't think I've ever seen purple potatoes used for this dish.

Ingredients

serves 4

• 2 dozen small organic potatoes

• water

• 1/3 cup organic granulated sugar

• 1/3 cup butter

Procedure

Place potatoes in a pot. Cover them with water. Bring to a boil. Reduce heat to a simmer. Cook until they are fork tender. Drain potatoes and pat dry. Once they are cool enough to handle, peel them. Let air dry.

In a large, heavy-bottom skillet, add the sugar to the pot and cook on medium-low heat until completely melted. Do not stir the sugar until it is completely melted and caramelized. Add in the butter and stir until it becomes syrupy.

Add the potatoes, moving the skillet around until each potato is fully covered in the caramel sauce. It might take 6 to 8 minutes until they are all completely covered.

Serve immediately.

This Time Last Year...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

• Nocino, Italian Green Walnut Liqueur

• How to Shuck Oysters and a Few Serving Ideas

• A Parade of Pickles, Including Pickled Chard Stems

So Far This Year...

Again: my posts are below with links to everyone else's recipes.

• The Polarizing Anchovy + Egg Salad Niçoise

• A Belated Birthday Bûche De Noël (Yule Log)

• Lemon Lavender Blackberry Cake

• Gluten-Free Crystal Dumplings in Noodle Soup

• A Dozen Eggs - Stuffed, Scotch, Curried, and More

• Fig Leaf-Wrapped Cheese

• Garlicky Fregola with Edamame, Mint, and Ricotta

• Huckleberry & Earl Grey Tea Cakes

• Es Teler (Indonesian Drunk Ice)

• Inspired by a One-Word Text: Jjamppong

• A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies

• Enamored with Culinary Lavender: From Sips to Sweets

• Mini Peach Galettes

• White Nectarine-Lime Jam

• Octopus: Takoyaki, a Japanese Snack Food, from a Santa Cruz Apartment

That's a wrap for my offering for the letter 'p'. We will be back in two weeks with the letter 'q'. Stay tuned!