Caramelized Scandinavian Potatoes Recipes

DANISH BRUNEDE KARTOFLER - CARAMELIZED BROWNED POTATOES

Steps:

• Drain potatoes and pat dry.
• In a large skillet cook the sugar on medium-low heat until completely melted. DO NOT STIR!
• When melted and slightly darkened around the edges, add the butter and stir until it becomes kind of a syrupy mixture.
• Add the potatoes and a little bit of water (if the mixture starts to stiffen and form lumps turn the heat up and it will melt again).
• Moving the skillet around, gently cover each potato in the mixture, continuing to cook for about 6-8 minutes.

DANISH CARAMEL POTATOES

Steps:

• Heat oven to 425°F. Line 9-inch square metal pan with foil; spray with cooking spray. In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add potatoes; reduce heat and simmer 15 to 20 minutes, or until just tender when pierced with paring knife. Drain; transfer to cutting board to cool. When cool enough to handle, carefully peel potatoes by hand; discard peels.
• In large bowl, mix melted butter, sugar and salt. Add potatoes; toss to coat. Place in pan in single layer. Bake 40 to 45 minutes, stirring occasionally, until sauce is bubbling and caramelized. Let stand 5 minutes before serving.

SUKKERBRUNEDE KARTOFLER (SWEDISH CARAMELIZED POTATOES)

Steps:

• Rinse the potatoes in cold water and drip dry.
• Melt the sugar in a frying pan until golden. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing.
• Brown the potatoes over a brisk fire while stirring. Serve immediately.

CARAMELIZED SCANDINAVIAN POTATOES

Steps:

• 1. In a nonstick skillet, over medium-high heat, heat the sugar, water, and salt until the sugar has melted and the mixture forms a light brown syrup, about 4 minutes, stirring constantly. Reduce the heat to low, then add the potatoes, coating them with the syrup. Heat for about 6 minutes or until the potatoes are heated through and evenly coated, stirring constantly.

CARAMELIZED POTATOES

Steps:

• 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.
• 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.

SWEDISH POTATOES

Steps:

• Melt butter in pan at medium/high heat.
• Add onion, garlic, nutmeg, paprika, and half of the dill.
• Wash potatoes and cut into bite sized, uniform pieces.
• Stir butter and add potatoes and salt, stir to coat with butter.
• Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
• Mix remaining dill with sour cream and milk, blend well and add lemon juice.
• Spoon potatoes into a serving dish with a slotted spoon to remove excess butter.
• Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.