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Caramelised potatoes

No traditional Danish Christmas dinner is complete without a dish of small, caramelised potatoes or brunede kartofler as we call them in Danish. In most Danish homes, the caramelised potatoes are supplemented with peeled, boiled potatoes, although they are not as popular as their caramelised counterparts.
Caramelised potatoes

Serves 4 

Prep: 20 minutes 

Cook: 20 minutes

Begin preparation at least a couple of hours before serving, as you will have to boil the potatoes and then peel them, after which they must cool completely before “browning”. You can also boil the potatoes one day in advance and refrigerate until the next day.


  • 600 g / 21 oz baby potatoes or fingerling potatoes
  • 100 g / 3.5 oz granulated sugar
  • 50 g / 1.75 oz butter


Boiled potatoes

  • Boil the potatoes in lightly salted water – boil until just tender, which means undercooking them by a couple of minutes.
  • Drain the potatoes and transfer to an ice water bath.
  • Peel the skins off the potatoes and let cool completely before browning.

Danish caramelised potatoes

  • Heat the sugar in a large pan over medium heat. Let the sugar melt and turn light brown without stirring.
  • When the sugar is melted and golden, add the butter. After the butter has foamed, add the cooled potatoes.
  • Caramelise the potatoes over medium heat for about 10 minutes. While cooking, gently stir the potatoes so that they are browned on all sides. Do not stir them around too much.
  • Serve hot with Christmas dinner.