Sugar Browned Potatoes Recipes

SUGAR - BROWNED POTATOES

Steps:

• Melt butter in heavy pan and stir in sugar.
• Brown sugar but do not burn.
• Add potatoes, shaking pan constantly to brown on all sides.
• When potatoes are golden, sprinkle with salt.

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.

CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR BROWNED POTATOES

Steps:

• For the pork belly: Pat the skin of the pork belly completely dry. Using a sharp knife, cut parallel lines across the skin and fat, about a 1/2 inch apart, making sure not to cut down into the meat.
• Mix the salt, baking powder and pepper in a small bowl. Rub the pork all over with the salt mixture, making sure to get it into the grooves on the skin. Place the pork skin-side up on a rack in a roasting pan. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours (see Cook's Note).
• About an hour before cooking the pork, allow it to come to room temperature.
• Preheat the oven to 350 degrees F.
• Pour 4 cups of water into the roasting pan with the pork (this will prevent the drippings from burning). Cook until the meat is tender but not falling apart, about 3 hours.
• For the cabbage: Meanwhile, add the cabbage, vinegar, jam, sugar and salt to a large high-sided skillet and mix to combine. Cover, place over medium heat and cook, stirring occasionally to make sure the cabbage is not browning, until softened and no longer crisp, about 20 minutes. The cabbage will release some moisture, but if it starts to stick to the bottom of the skillet or seems dry, add water 1 tablespoon at a time to moisten. Keep warm.
• For the potatoes: Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat. Cook until the potatoes are tender but not too soft, about 15 minutes. Drain into a colander and set aside for about 10 minutes. When the potatoes are cool enough to handle, peel them with your hands or a paring knife.
• Meanwhile, add the sugar to a large skillet and set over medium heat. Cook, without stirring, until the sugar is completely melted, about 3 minutes. When the edges start to turn brown, after about another 3 minutes, add the butter and kosher salt. Using a rubber spatula, stir carefully to combine. Continue to cook until the mixture is amber, about 5 minutes. Add the potatoes and cook, stirring gently to coat them with the browned sugar, until heated through, about 4 minutes. (Don't worry if the sugar hardens when you first add the potatoes; it will melt again.) Sprinkle with flaky sea salt before serving.
• After the pork belly has cooked for 3 hours, increase the oven temperature to 475 degrees F and continue to cook until the skin is crisp and brown, about 20 minutes more. Let rest for 15 minutes before slicing. Serve with the cabbage and potatoes.

OVEN BROWNED POTATOES

Steps:

• Place potatoes in shallow baking pan.
• Drizzle margarine over.
• Season with salt and pepper.
• Bake at 350* for about 1 hour or until tender.
• Baste occasionally with the margarine.
• Sprinkle with paprika and serve.

SCANDINAVIAN SUGAR-BROWNED POTATOES

Steps:

• Melt butter in heavy frying pan. When hot, stir in sugar. Brown sugar, taking care not to scorch. Add potatoes, shaking pan constantly to brown on all sides. When potatoes are browned, sprinkle with salt. Serve with meat or poultry.

SUGAR BROWNED POTATOES (DANISH)

Steps:

• In a 10" skillet, mix sugar, butter and salt heat on medium heat until golden brown.
• Remove from heat, cool slightly. Add water, stirring until blended.
• Add potatoes, toss to coat and brown.

SKILLET-BROWNED POTATOES

Steps:

• Slice potatoes into chunks or into round slices, I have cooked them both ways and both are good. It is just personal preference for shape.
• Boil for 10 minutes in salted water, drain in a collander. Heat a large skillet over medium-high heat melt butter and oil in skillet.
• When butter is melted add onions. When translucent, add potatoes and seasonings. Cover and cook on one side for 5-7 minute. Flip and cook on other side for 5-7 more minute.
• Potatoes should be browned and crispy looking, but also a little soft. If butter ran dry during cooking add 2 more TB. Enjoy!