Browned potatoes - recipe for perfect browned potatoes | Rigeligtsmø (2024)

Browned potatoes - recipe for perfect browned potatoes | Rigeligtsmø (1)

When you think about it, browned potatoes are really a whimsical thing - or brilliant if you like, because it tastes fantastic. Because who comes up with the idea of ​​pouring boiled potatoes into once-caramelized sugar? But how exactly do you make the perfect browned potatoes? After all, most people only do it a few times a year, if not only on Christmas Eve (which is probably also very good for general public health).

Perfect browned potatoes

It's actually funny that something as simple as browned potatoes has caused so much fear in Danish kitchens, because basically it's just boiled potatoes that you glaze in a caramel, but there are still a lot of things that can go wrong in the process. And you don't want the sugar to burn and the potatoes to end up bitter. There is nothing worse than bitter browned potatoes. At the same time, you also want to avoid that the caramel clumps, but instead that the potatoes are smeared well and thoroughly into the delicious caramel. Having said that, it's actually not very difficult to make perfectly browned potatoes - even if you only make them once a year and otherwise don't stand around caramelizing sugar every day.

Also read:Roast pork with crispy rind - easy recipe for roast pork

The first step is to boil and peel a decent portion of tiny potatoes. Yes, it's boring, but you'll be glad you did in the end, and after all, it's only Christmas once a year. And if browned potatoes are to be made for a large party, you must get the family to help peel the potatoes. No potatoes on glass here, please! The peeled potatoes must then cool down, which is why it is an excellent idea to have boiled and peeled potatoes the day before they are to be used. If the peeled potatoes have been in the fridge all night, make sure you take them out of the fridge a few hours before browned potatoes are to be made. Otherwise, you lower the temperature of the pan far too much when the cold potatoes are added. And then it is important to give the potatoes time to be well and thoroughly glazed in the hot caramel.

Browned potatoes - recipe for perfect browned potatoes | Rigeligtsmø (2)

This is how you prevent the caramel from burning

There are several good tips to avoid the caramel burning:

  1. Watch the foreheadalways.No point in just fixing something else or getting a glass of wine etc., because then you risk things going wrong.
  2. The heat on the stove: I've seen people turn up the stove all the way before to melt sugar. In theory you can do that too, but all of a sudden it goes very quickly, and before you look around, the caramel is burnt. Instead, melt the sugar at medium heat or slightly above (4/6 or 6-7/9 depending on which scale your stove runs on).
  3. Don't stir the sugar all the time. This lowers the temperature, so it partly takes a little longer and partly causes the sugar to melt unevenly. I usually just shake the pan a little once in a while, and when the sugar starts to melt, I take the pan off the heat and "swing" it a little so that the sugar can run around and distribute itself on the pan. And then back to the heat.

Also read:Creamed potatoes recipe - delicious cream-stewed potatoes

When all the sugar has melted, add the butter and stir it around so that it melts and mixes with the caramel. Now you can choose to do like me and add a splash of cream and let the (cream) caramel boil together for a short moment before adding the potatoes, or you can simply add the potatoes. When the potatoes have been added, wait a few minutes before stirring. Turn possibly the pan a little around, but turned a few minutes of stirring.

Browned potatoes - recipe for perfect browned potatoes | Rigeligtsmø (3)

Browned potatoes for Christmas

There must of course be browned potatoes on the table for Christmas, because they are something close to the perfect companion to a good onelong-roasted duckwith sauce(!) andhomemade red cabbage. You just can't get around that. But the little delicious caramelized cousin, which the French call it by the wayDanish potatoes(which simply means "Danish potatoes"), therefore also tastes quite good with, for example, a good cooked hamburger back with collard greens. The salty hamburger back together with the sweet and caramelized potatoes is simply delicious!

Browned potatoes - recipe for perfect browned potatoes | Rigeligtsmø (4)

Browned potatoes - recipe for perfect browned potatoes | Rigeligtsmø (5)

Browned potatoes - recipe for perfect browned potatoes

Here you get a recipe for browned potatoes, where there is plenty of crunch and plenty of flavour. I personally like to give the caramel a small splash of cream, which of course you can simply omit if you wish.





Prob. time:15minutes minutes

Add. time:30minutes minutes

Total time:45minutes minutes


Author:Martin Villumsen


  • 1 kg small potatoes
  • 200 g sugar
  • 50 g butter
  • 0,5 dl cream (can be omitted)

Here's how you do it

  • Boil the potatoes in salted water and peel them. Let them cool down (preferably cook them the day before and take them out of the fridge 1-2 hours before you have to make the browned potatoes)

  • Melt the sugar in a pan over an even heat. Just let it sit and melt without touching it.

  • When the sugar is about to melt, you can gently swirl the melted sugar around the pan a little to get the last unmelted sugar with it. Finally, make sure it doesn't crack.

  • Add the butter and stir it into the caramel while it melts.

  • Add the cream when the butter has melted, turn down the heat to medium and let it all boil together for approx. 5 minutes

  • Add the cooked potatoes and glaze them in the caramel at medium heat for 15-20 minutes.

  • Season with salt before serving.

To note

Serve the browned potatoes immediately for, for example, a dessertlong-roasted duckwithhomemade red cabbageor for a cooked hamburger back with collard greens.

Have you tried one of my recipes?Mention@rigeligtsmordkor roof#religigtsmordk!

Also read:

Browned potatoes - recipe for perfect browned potatoes | Rigeligtsmø (2024)


Top Articles
Latest Posts
Article information

Author: Lilliana Bartoletti

Last Updated:

Views: 5651

Rating: 4.2 / 5 (53 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Lilliana Bartoletti

Birthday: 1999-11-18

Address: 58866 Tricia Spurs, North Melvinberg, HI 91346-3774

Phone: +50616620367928

Job: Real-Estate Liaison

Hobby: Graffiti, Astronomy, Handball, Magic, Origami, Fashion, Foreign language learning

Introduction: My name is Lilliana Bartoletti, I am a adventurous, pleasant, shiny, beautiful, handsome, zealous, tasty person who loves writing and wants to share my knowledge and understanding with you.