Brunede Kartofler (Danish Caramel Potatoes)
- Culinary Cam
- Jul 29
- 3 min read
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!
So Far This Year...
Again: my posts are below with links to everyone else's recipes.
That's a wrap for my offering for the letter 'p'. We will be back in two weeks with the letter 'q'. Stay tuned!
Oh, my goodness. These look absolutely heavenly. A definite must-make!!!
Interesting! Potato is like a blank canvas so why not make a caramel based one. I am gonna try this.
I don't know what I was expecting but I was NOT expecting caramelized sugar! Very unusual but I can see why it works.
Caramelized potatoes wow, that is a unique recipe. And purple potatoes, don't think I've seen those in the market near me.
Wow, I never would have thought of caramel and regular potatoes! And they look amazing!