Never has it been easier to make brunede kartofler (Danish caramelised potatoes). Are you one of those people who dread standing over the pan, nursing the butter and sugar along so the caramel doesn’t catch? Then this recipe is the perfect solution – caramelised potatoes in the oven.
When you make caramelised potatoes in the oven, the butter and brown sugar slowly melt together, and the potatoes are gently coated in a sweet caramel, with no stress at all.
After about 45 minutes, take the potatoes out and let them rest for a moment. The caramel will thicken slightly, and you then turn whatever has collected in the bottom of the dish thoroughly through the potatoes, so the caramel sets in a sweet, glossy layer around them. Perfect caramelised potatoes that make Christmas even easier and cosier.
Tips for easy caramelised potatoes in the oven
When you make caramelised potatoes in the oven, there is no risk of the caramel catching or clumping in the pan. The butter and sugar melt in the oven while the potatoes slowly soak up the flavour. Just turn the potatoes well in the caramel as they cook, and a perfect result is guaranteed.
Which potatoes should you use?
You don’t need to buy potatoes sold specifically as “brunede kartofler” – although they are available at certain times of year. I prefer small, firm potatoes or small asparagus potatoes (small waxy new potatoes), which give the right size and texture for the caramel.
I always boil the potatoes in their skins and peel them once they are done. Then I let them dry completely on a tea towel in the fridge – that way they take on the caramel beautifully.
If you’re short on time, you can also use potatoes from a jar. They work well as a quick and easy alternative if you want to skip the boiling.
Brunede kartofler (Danish caramelised potatoes) in the oven
Ingredients
- 1 kg cold boiled potatoes peeled
- 150 g soft light brown sugar
- 30 g butter
Method
- Tip the potatoes into an ovenproof dish, ideally lined with baking parchment, and scatter the brown sugar and small knobs of butter over the top.
- Place the dish in a preheated oven at 180°C fan (200°C conventional oven, top and bottom heat) and cook for 45-55 minutes.Turn the potatoes every 10-15 minutes.
- Let the potatoes stand for a few minutes before serving, turn them well in the caramel and tip them into a bowl.As the potatoes stand, the caramel will thicken slightly, and what has collected in the bottom of the dish will set around the potatoes.
Nutrition
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