THIS IS AN EXCERPT FROM KALLE BERGMAN’S COOKBOOK “NØRTH – Scandinavianish Cooking”
Before I met my Danish wife, I was convinced that the highest level of “fullness” a man could reach was through the Swedish Christmas dinner. In my world, three hours of buffet eating had to be the most heavy and numbing food experience anyone could be exposed to. A wall of small dishes, from cold to warm. First an exuberant and almost aggressively hungry pace, the first cold plates of herring are devoured easily. Then slightly slower over the meatballs, Christmas ham and prince sausages. Fork and knife are rested more often than before. Finally, in time for Janssons Temptation, rather desperate expressions are shared across the table. Scattered sighs, as participant after participant realize that there are still dishes on the buffet that has not been tested yet.
The Swedish Christmas fullness is special (and very dear to me). It is numbing, heavy and swelling – and for a long time I believed that this was the Everest of fullness. 
But that all changed when I met my wife.
Because I didn’t know that there was another door. That somewhere, right in the very darkest and most distant corner of the Swedish Christmas fullness, was a slightly lit last door. A door with a discrete warning sign.
A door with the text “Danish Christmas Dinner”.
The Danish Christmas dinner is a 9 on the Richter Scale. A Defcon 1. Why? Well, first of all it incorporates all the ingredients you need to make a belly bursting culinary atomic bomb. Butter, sugar, potatoes, pork, duck, fat, cream, cherry sauce, red wine, jelly, cream and a little bit more cream. But the ingredients themselves are not the main issue. Because if it was all in the fat and the carbs, you could just eat a little bit less of everything and steer clear of food coma. No, the main problem with the Danish Christmas dinner is that it is so amazingly good that the “eat less method” is almost impossible to implement. A small bite more turns into two small bites more. Two turns into three, and three turns into burst pant buttons, meat sweats and dinner guests lying stretched out on the floor. It is the Miracle of the Danish Christmas Curse.
One of the key players on the Danish Christmas table is the Brunede Kartofler – Caramelized Potatoes. Christmas time is tater time in Scandinavia (hell, any time is tater time in Scandinavia), and these ones might just be the sexiest spuds alive. Small boiled potatoes, cooked in butter and melted sugar. Golden, sticky and sweet. Wonderful and deadly at the same time. A perfect representative for the Danish Christmas Curse.
How to Make Brunede Kartofler – Danish Caramelized Potatoes Recipe
Prepare the Potatoes:
- Boil the potatoes:
- Place the unpeeled small potatoes in a pot of salted water and boil until tender, about 15-20 minutes.
- Drain and let cool slightly, then carefully peel off the skins. Set aside to cool completely.
Make the Caramel:
- Melt the sugar:
- In a large, heavy-bottomed frying pan, sprinkle the sugar evenly over medium heat.
- Allow it to melt without stirring until it turns golden brown and begins to bubble.
- Incorporate the butter:
- Add the unsalted butter to the bubbling sugar, stirring gently to create a smooth caramel syrup.
- Add the potatoes:
- Add the peeled and cooled potatoes to the pan.
- Gently shake the pan or use a spatula to coat the potatoes evenly in the caramel.
Cook the Potatoes:
- Cook evenly:
- Continue cooking the potatoes over medium heat for 10-12 minutes.
- Turn the potatoes occasionally to ensure even caramelization and heating.
- If the caramel begins to harden, add 1-2 tablespoons of water and briefly increase the heat to re-melt the caramel.
Serve:
- Serve hot:
- Transfer the caramelized potatoes to a serving dish and serve immediately.
- These are traditionally enjoyed as a holiday side dish alongside roast duck, turkey, or pork.
101 Guide to Succeeding with Danish Caramelized Potatoes
Tips for Success:
- Choose the right potatoes:
- Small waxy potatoes, such as fingerlings, work best because they hold their shape well.
- Cool the potatoes completely:
- Cooled potatoes are less likely to break apart when coated in caramel.
- Patience with caramel:
- Avoid stirring the sugar as it melts; swirling the pan gently ensures even browning.
- Control the heat:
- If the caramel thickens too much, a splash of water can help rehydrate it without affecting the flavor.
- Gentle handling:
- Shake the pan rather than stirring vigorously to prevent the potatoes from breaking.
Brunede Kartofler – Danish Caramelized Potatoes Recipe
- Total Time: 40 mins
- Yield: Serves 4-6 1x
Description
The brilliance of cooking boiled small potatoes in syrupy butter and sugar cannot be understated. Traditionally served during Christmas, I think it deserves year-round limelight, as the perfect accoutrement to a Sunday roast.
Ingredients
Instructions
Prepare the Potatoes:
- Boil the potatoes:
- Place the unpeeled small potatoes in a pot of salted water and boil until tender, about 15-20 minutes.
- Drain and let cool slightly, then carefully peel off the skins. Set aside to cool completely.
Make the Caramel:
- Melt the sugar:
- In a large, heavy-bottomed frying pan, sprinkle the sugar evenly over medium heat.
- Allow it to melt without stirring until it turns golden brown and begins to bubble.
- Incorporate the butter:
- Add the unsalted butter to the bubbling sugar, stirring gently to create a smooth caramel syrup.
- Add the potatoes:
- Add the peeled and cooled potatoes to the pan.
- Gently shake the pan or use a spatula to coat the potatoes evenly in the caramel.
Cook the Potatoes:
- Cook evenly:
- Continue cooking the potatoes over medium heat for 10-12 minutes.
- Turn the potatoes occasionally to ensure even caramelization and heating.
- If the caramel begins to harden, add 1-2 tablespoons of water and briefly increase the heat to re-melt the caramel.
Serve:
- Serve hot:
- Transfer the caramelized potatoes to a serving dish and serve immediately.
- These are traditionally enjoyed as a holiday side dish alongside roast duck, turkey, or pork.
Notes
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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side
- Method: Stove Top
- Cuisine: Danish
Nutrition
- Serving Size: 1/3 lb (150g)
- Calories: 180
- Sugar: 12g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Frequently Asked Questions
What type of potatoes should I use for Brunede Kartofler?
Use small, waxy potatoes like baby Yukon Gold or new potatoes, as they hold their shape well during cooking and caramelization.
How do I achieve the perfect caramelization on the potatoes?
After boiling the potatoes, ensure they are thoroughly dried before adding them to the sugar and butter mixture to achieve a rich, even caramelization.
What is the best way to serve Brunede Kartofler at a Christmas dinner?
Serve them warm, straight from the pan, allowing the caramel sauce to glisten over the potatoes for an attractive presentation alongside your holiday main dishes.
My first attempt nearly burned the sugar and I had a small panic. Second try I turned the burner way down, below-medium, and let it melt slowly. Second batch came out amber. Took a few tries but got there.
These are so decadent and delicious and I am definitely making them for Christmas this year!
My wife makes these every Christmas, this exact recipe, and it is by far my favorite dish on the table. Thank you!
This has to be the best holiday side dish in the world. Dear God, so gorgeous!!
Turned out perfect for me, so great!
I did not stir the sugar, but had to tip the pan so the melted sugar would contact the unmelted sugar to get it all melted.
I don’t know if that was the reason, when I added the butter, they did not mix, I had sugar syrup under melted butter.
Tasted great, but the crunch of sugar on the potatoes was weird
Hi James! This is a classic challenge with caramelized potatoes, it is all about patience. The sugar takes a little longer than most people think to melt. It is a dance of heating, cooling, mixing and just staying back. There should definitely not be a crunch, that usually means that you added the butter a little early. Hope you try it again!