Caramel potatoes
Description
This is a dish you either love or hate, there is nothing in between. These small sticky, sweet and slightly bitter, from the burnt sugar, potatoes are in most Danish households a standard part of the Christmas dinner that we eat at the 24th for our Christmas evening, which is when we celebrate Christmas. They should not be made in the last minute. Boil the potatoes the day before, make sure they are firm, not boiled too much, and peel and leave in the refrigerator for the next day. Then, about 30 minutes before dinner starts, prepare the brunede kartofler, as we call them.
Ingredients
Instructions
The day before
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Boil the potatoes in salted water until tender, then peel them and leave to cool. Place the peeled potatoes in a colander and pour cold water over them. Leave them to drain well. Ideally, set aside overnight.
The day of serving
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Melt the sugar over medium heat in a large heavy-based saucepan. Don’t stir it! When the sugar is melted and golden brown like caramel, add the butter and let the mixture simmer until it becomes smooth, stirring as little as possible.
Add the potatoes and gently turn them into the caramel. Let them simmer over a medium heat for 20–30 minutes, turning regularly so that the caramel coats the potatoes layer by layer.
Serve hot with roast duck, gravy and braised cabbage.