Danish Sugar-browned Potatoes

A recipe taken from The Nordic Cookbook

Preparation and cooking time: 20 minutes

Serves: 4


85 g/3 oz (1/3 cup plus 2 tablespoons) sugar

1 kg/2 ¼ lb small waxy potatoes, boiled, peeled and cooled

50 g/2 ½ oz (31/2 tablespoons) butter

salt, to taste


Sprinkle the sugar in an even layer over the bottom of a cold frying pan. Place the pan over a medium heat and let the sugar melt and brown. Do not stir, or it will form lumps that don’t melt. When the sugar is evenly caramelized, add the butter, increase the heat a little and add the potatoes. Turn them around very gently in the caramel to glaze them. Be careful not to break them up. Once the caramel has thickened and coated the potatoes and they are warmed through, season and serve.