Best 2 Brunede Kartofler Browned Potatoes Recipes
**Brunnede Kartofler: A Culinary Symphony of Crispy Potatoes**
Embark on a culinary journey to savor the delectable Brunnede Kartofler, a traditional Danish dish that elevates the humble potato to new heights. These browned potatoes, with their crispy exteriors and tender interiors, are a harmonious blend of flavors and textures that will tantalize your taste buds. Our curated collection of recipes offers a range of variations, ensuring that there's a perfect Brunnede Kartofler recipe for every palate and occasion. From the classic version with its simple yet irresistible combination of butter and potatoes to innovative takes that incorporate herbs, spices, and other delectable ingredients, these recipes will transform your perception of this beloved dish.
DANISH SUGAR BROWNED POTATOES BRUNEDE KARTOFLER
Brunede Kartofler, Glaserte Poteter, Glassrod Potatis. The Danes serve Sugar Browned Potatoes at every celebratory meal, Small, whole potatoes work best.
Provided by Olha7397
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Buy small firm potatoes. Wash the potatoes, place them in a deep pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes, or just until tender. Remove the pot from the heat, pour off the water, and rinse the potatoes in cold water. When the potatoes have cooled enough to handle, peel off their skins and set aside.
- In a heavy frying pan or skillet, over medium heat, melt the sugar. When the sugar turns light brown around the edges, add the butter and stir until melted.
- Rinse the peeled potatoes in cold water. Drain the potatoes and add them to the caramelized butter sugar mixture. Cook the potatoes, shaking the pan often, until the potatoes are evenly glazed and heated through, which will take about 10 minutes. 6 servings.
- Scandinavian Feasts.
BRUNEDE KARTOFLER - BROWNED POTATOES
Number Of Ingredients 4
Steps:
- 1. Boil and peel the potatoes. 2. In a large frying pan, cook the sugar on moderate heat until completely melted. Do not stir! When melted, add the butter and stir until the two are combined into an almost syrupy mixture. 3. Add the potatoes, and a little bit of water to the mixture. If the mixture starts to stiffen and form lumps, don't panic. Turn the heat up and it will melt again. Slowly rock the pan and cover each potato in the mixture, continuing to cook for about 8-10 minutes. TIP: During the rest of the year, I like to spruce these potatoes up with a little fresh sage or chopped chili at the end - but for Christmas, I always serve them in this traditional manner.
Tips:
- To achieve evenly browned potatoes, ensure they are cut into uniform sizes and shapes.
- Use a non-stick skillet to prevent the potatoes from sticking and burning.
- Do not overcrowd the skillet; cook the potatoes in batches if necessary.
- Resist the urge to stir the potatoes too often during cooking. Allow them to develop a golden crust before flipping.
- Season the potatoes with salt and pepper to taste. Additional seasonings, such as garlic powder, onion powder, or paprika, can be added for extra flavor.
- Serve the potatoes immediately while hot and crispy.
Conclusion:
Brunede kartofler, or browned potatoes, are a versatile side dish that can complement a variety of main courses. They are easy to make and can be tailored to your taste preferences with different seasonings. Whether you prefer them crispy or tender, these potatoes are sure to be a hit at your next meal. So next time you're looking for a simple yet delicious side dish, give these browned potatoes a try!
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