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Active Time
30 min
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Total Time
1 1/4 hr
This is not a sweet dish—don't be fooled by the first step for the sauce, making a caramel. Browning the sugar brings out savory and bitter notes that balance out the silky, earthy potatoes in an irresistible way. Though this dish is actually a Danish Christmas classic, we think these gorgeous potatoes should be cooked a lot more often than just once a year.
Ingredients
Makes 6 servings
Step 1
Cover potatoes with salted cold water by 1 inch in a 3-quart heavy saucepan and bring to a simmer. Simmer, uncovered, until just tender, about 15 minutes. Drain potatoes in a colander and cool slightly. When potatoes are just cool enough to handle (but are still very warm), peel and cut into 1/2-inch-wide wedges.
Step 2
Cook sugar in a 12-inch heavy skillet, undisturbed, over moderate heat until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add butter and salt, stirring until butter is melted. Add potato wedges, stirring gently with a wooden spoon or heatproof rubber spatula from bottom of skillet to coat potatoes with caramel (caramel will seize and form small clumps), and cook, uncovered, stirring occasionally, until potatoes are heated through and any clumps of caramel have melted to coat potatoes evenly, 10 to 12 minutes.
•Potatoes can be boiled and peeled (but not cut) 1 day ahead. Cool completely, uncovered, then chill, covered. Bring to room temperature before proceeding with recipe.
•Potatoes can be cut and caramelized 1 hour ahead, then kept, covered, at room temperature. Just before serving, reheat over moderate heat until warmed through.
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Reviews (6)
Back to TopOhh, and I forgot to say. We usually measure it equal amounts of sugar and butter. That makes the caramel mass softer and yummier. For a pound+ of poatotes I would use 1/4 cup each of sugar and butter.
Anonymous
California
3/22/2007
I was raised in Denmark and always make caramelized potatoes for christmas. It is not really a spring dish though. In DK we always use small white potatoes, I would recommend fingerlings as an option. We also make a little more caramel in the pan. My mom and I always argue over whether we should stirr the caramel as the sugar is melting. She says if you do it causes clumps which is not preferable. I say if you dont you risk it burns and gets bitter. In short - caramelized potatoes are actually not easy to make. Burnt caramel is horrifically bitter, but you dont want hard clumps in the caramel either. You want to let the potatoes sit in the caramel mass for at least 30 mins to really get the potatoes to soak in the wonderful caramel. I often let them sit there for an hour or more on very low heat while I finish up the christmas meal prep. The potatoes have to be precooked to exactly the right amount of hardness. Too hard and they never become tender, too soft and they just fall apart. I usually undercook the potatoes slightly if you compare to how tender you want them when you eat them. So far I havent met anyone who doesnt love it when its done right.
Anonymous
California
3/22/2007
I was excited to try this dish, my friend who is also on this site had her doubts. Well, upon finishing the dish, she was right. It was really bland, boring and tasted like slightly sweet boiled potatos. With some apprehension we decided to hand it over to my husband. He added carmelized onions, more butter, and cream. Then they were awesome!
bronwen72
Los Angeles, CA
3/21/2007
People you must try these. So simple and tasty. I'm Danish and of course grew up having these at Christmas but they are yummy anytime.
Anonymous
colorado
3/15/2007
In reading the recipe I had my doubts - but the previous comments were so favorable that I gave it a try. I normally enjoy potatoes - the caramelization did not add anything - they were bland and dissatisfying. Even plain boiled with a little salt and pepper is better.
Anonymous
montreal
3/15/2007
I want to keep this recipe to myself, and apparently so do others who have tried it but won't review it. It is wonderful. "I want some more."
Anonymous
Massachusetts
3/11/2007
