Best 2 Brunede Kartofler Browned Potatoes Recipes
Brunede kartofler, also known as browned potatoes, are a traditional Danish side dish. They are made with boiled potatoes that are then pan-fried until golden and crispy. Brunede kartofler are a versatile dish that can be served with a variety of main courses, such as roast pork, meatballs, or fish. They can also be used as a topping for salads or soups. Brunede kartofler are a delicious and easy-to-make dish that is sure to be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
DANISH SUGAR BROWNED POTATOES BRUNEDE KARTOFLER
Brunede Kartofler, Glaserte Poteter, Glassrod Potatis. The Danes serve Sugar Browned Potatoes at every celebratory meal, Small, whole potatoes work best.
Provided by Olha7397
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Buy small firm potatoes. Wash the potatoes, place them in a deep pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes, or just until tender. Remove the pot from the heat, pour off the water, and rinse the potatoes in cold water. When the potatoes have cooled enough to handle, peel off their skins and set aside.
- In a heavy frying pan or skillet, over medium heat, melt the sugar. When the sugar turns light brown around the edges, add the butter and stir until melted.
- Rinse the peeled potatoes in cold water. Drain the potatoes and add them to the caramelized butter sugar mixture. Cook the potatoes, shaking the pan often, until the potatoes are evenly glazed and heated through, which will take about 10 minutes. 6 servings.
- Scandinavian Feasts.
BRUNEDE KARTOFLER - BROWNED POTATOES
Number Of Ingredients 4
Steps:
- 1. Boil and peel the potatoes. 2. In a large frying pan, cook the sugar on moderate heat until completely melted. Do not stir! When melted, add the butter and stir until the two are combined into an almost syrupy mixture. 3. Add the potatoes, and a little bit of water to the mixture. If the mixture starts to stiffen and form lumps, don't panic. Turn the heat up and it will melt again. Slowly rock the pan and cover each potato in the mixture, continuing to cook for about 8-10 minutes. 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.
Tips:
- Choose the Right Potatoes: Select firm, waxy potatoes like Yukon Gold or Red Bliss; they hold their shape better during browning.
- Cut Potatoes Evenly: Cut potatoes into uniform pieces to ensure even cooking and browning.
- Soak Potatoes: Soaking potatoes in cold water for 30 minutes removes excess starch, resulting in crispier potatoes.
- Use Enough Fat: Don't be shy with the butter or oil; it helps create that golden-brown crust.
- Don't Crowd the Pan: Avoid overcrowding the pan; this prevents even browning and steaming instead of browning.
- Resist the Urge to Stir: Be patient and let the potatoes brown undisturbed. Flipping or stirring too often can break them up.
- Season Wisely: Add salt and pepper at the end of cooking to prevent the potatoes from becoming soggy.
- Use a Well-Seasoned Pan: A well-seasoned cast iron or stainless steel skillet promotes even browning.
- Serve Immediately: Browned potatoes are best enjoyed fresh out of the pan.
Conclusion:
Brunede kartofler, or browned potatoes, are a versatile and delicious side dish that complements various main courses. Whether you prefer them crispy or tender, following these tips and experimenting with different seasonings will help you achieve perfect browned potatoes every time. Enjoy this classic dish as part of your next meal!
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