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  • Writer's pictureCulinary Cam

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.


serves 4

  • 2 dozen small organic potatoes

  • water

  • 1/3 cup organic granulated sugar

  • 1/3 cup butter


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.

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